Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat recipe of NYC street food.
Ingredients
- light olive oil: 0.25 cup
- lemon juice: 2 Tbsp
- ½ tablespoons coarsely chopped garlic: 1 piece
- fresh oregano: 1 Tbsp (chopped)
- ground coriander: 0.5 tsp
- kosher salt and ground black pepper: (to taste)
- boneless chicken thighs, trimmed of excess fat: 2 pound
- Greek yogurt: 1 cup
- sriracha sauce: 1 Tbsp (to taste)
- garlic: 2 clove (minced)
- unsalted butter: 2 Tbsp
- ground turmeric: 0.5 tsp
- ground cumin: 0.25 tsp
- ½ cups long-grain rice: 1 piece
- ½ cups chicken broth: 2 piece
Metric Conversion
Stages of cooking
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Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
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Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
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Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.
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Preheat a skillet over medium-high heat.
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Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Let chicken rest for 5 to 10 minutes, then chop into chunks.
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Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
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Remove Dutch oven from heat and let stand, covered, for 15 minutes.
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Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.
