Halal Chicken Over Rice
A delicious halal cart–style chicken over rice with juicy marinated chicken, fragrant yellow rice, and creamy white sauce.
Equipment
- Skillet
- Saucepan
Ingredients
Chicken Marinade
- 4 boneless skinless chicken thighs
- 2 tsp olive oil
- 2 tsp finely minced garlic
- 2 Tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp allspice (or garam masala)
- 1½ tsp black pepper
- 1 tsp kosher salt
Yellow Rice
- 1 cup basmati rice rinsed
- 2 Tbsp butter
- 1 tsp turmeric
- 4 pods green cardamom lightly crushed
- 2 shallots finely diced
- 3 cups chicken stock
White Sauce
- 1/3 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 clove garlic grated
- 1 Tbsp lemon juice fresh
- 3/4 tsp black pepper
- 1 tsp sugar optional
Garnishes
- shredded lettuce
- diced tomatoes
Instructions
- In a bowl, whisk together garlic, lemon juice, oil, oregano, cumin, coriander, allspice, pepper, and salt. Add chicken and toss to coat. Refrigerate 1–4 hours.
- While chicken marinates, melt butter in saucepan. Sauté shallots and cardamom until fragrant. Stir in turmeric and rice, toast 1 min. Add stock and salt, bring to boil. Reduce heat, cover and simmer 15–20 min. Let rest 10 min, then fluff.
- Heat oil in skillet over medium‑high. Cook chicken 5–6 min per side until golden and reaches 165 °F. Let rest 5 min, then slice.
- Whisk together yogurt, mayo, garlic, lemon juice, pepper, sugar and water until pourable.
- To serve: plate rice, top with sliced chicken, lettuce, tomatoes. Drizzle with white sauce and hot sauce if desired. Serve with warm pita.
Notes
Recipe adapted from Anywhere Recipes; marinade can be made ahead, sauce improves after resting. Variations include adding cucumber salad, grilling chicken, or using chicken breast.
