Description
This halal chicken and rice recipe is just like you’ve had in a halal NYC food cart.
Ingredients
For the chicken
2 lbs chicken things (boneless and skinless)
1 tsp each: cumin, coriander, turmeric, oregano, dill, cilantro, sumac.
2 tsp salt. Black pepper
Juice of 1 1/2 lemon.
Red sauce:
Harissa paste
Vinegar
Olive oil
Put all ingredients together to taste into a squeeze bottle. Shake well.
White sauce
1/2 cup Mayo
1/2 cup greek yogurt
Juice of 1/2 lemon
1 tsp salt
1tsp dill, dried mint and garlic powder.
Stir it all together and put in a squeeze bottle.
For the rice
2 cups rice, well rinsed
1 tsp salt
3 cups broth or water
1 tsp turmeric 1 tsp char masala
Instructions
1. First, make your sauces in cute squeeze bottles so the flavors can start to flavorize.
2. Next chicken in a bowl, cover with spices and lemon juice, mix together, cover and let marinade. At least an hour.
3. Heat a pan with some oil. When the oil is hot, add the chicken. The liquid from the marinade will keep the chicken moist while it cooks but eventually cook off making it nice and crisp.
4. Take it out of the pan once it’s good and brown and cooked almost all the way through.
5. Next, cut it into small pieces, then put it back in the pan and cook it all the way through. Put it on a serving dish covered with foil in a low oven to keep warm while you make your rice.
6. Add the rice to the same pan where you made your chicken. Stir the rice until the drippings from the chicken coat the rice.
7. Add the char masala, turmeric, and salt and keep stirring for another 1 minute. Add the broth or water and let it come to a boil, stirring the whole time. Cook for 1 minute. Reduce heat and cover. Cook for 15 minutes or until water is absorbed.
Notes
To serve: First, plate rice. Add chicken to one side. Top rice with chopped lettuce and tomato. Drizzle white and red sauce all over. Noshe jaan.
It’s legit because I used the tins.
