"Halal cart" chicken recipe

Food cart style grilled garlic and lemon chicken chunks with rice, salad and sauce drizzled over

Posted 2021-07-24

Time

Prep: 15 minutes
Cook: 60 minutes

Ingredients

Chicken

• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh oregano
• 0.5 tsp ground coriander seed
• 3 garlic cloves, roughly chopped
• 1/4 cup light olive oil
• Kosher salt and freshly ground black pepper
• 6-8 boneless, skinless chicken thighs, excess fat trimmed off
• 1 tbsp vegetable/canola oil

Rice

• 2 tbsp unsalted butter
• 0.5 tsp turmeric
• 0.25 tsp ground cumin
• 1.5 cups long grain or basmati rice
• 600ml chicken broth
• Kosher salt and freshly ground black pepper

Sauce

• 0.5 cup mayonnaise
• 0.5 cup Greek yoghurt
• 1 tbsp sugar
• 2 tbsp white vinegar (cider vinegar works fine)
• 1 tsp lemon juice
• 0.25 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

To serve

• 1 head iceberg lettuce
• 1 large tomato, cut into wedges
• Fluffy pocketless pita bread brushed in butter, lightly toasted, and cut into ~3x10cm strips
• Harissa-style hot sauce

Method

Chicken

1. Combine lemon juice, oregano, coriander, garlic and olive oil in a blender.
2. Blend until smooth. There might not be enough - you may have to tilt it.
3. Season the marinade to taste with kosher salt and black pepper.
4. Place the chicken in a large ziploc bag and add half the marinade (reserve the rest in the fridge).
5. Turn the chicken to coat and seal the bag.

6. Marinate the chicken in the fridge for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.

7. Remove the chicken from the bag and pat it dry with paper towels.

8. Season with kosher salt and pepper, going heavy on the pepper.
9. Heat the 1 tbsp vegetable/canola oil in a 30cm heavy bottomed cast iron or stainless steel skillet over medium-high heat until lightly smoking.
10. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes.
11. Using tongs, flip the chicken.
12. Reduce the heat to medium and cook until the chicken is cooked through and the centre of each thigh registers 74°C, about 6 minutes.

13. Transfer to a cutting board and allow to cool for 5 minutes.

14. Using a chef’s knife, roughly chop the chicken into small chunks (1/4 to 1/2 inch).

15. Transfer to a medium bowl, add the remaining marinade and cover loosely with plastic.
16. Refrigerate while you cook the rice and prep the sauce.

Rice

1. Melt the butter over medium heat in a large pan/Dutch oven.
2. Add the tumeric and cumin and cook until fragrant but not browned, about 1 minute.
3. Add the rice and stir to coat.
4. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
5. Add the chicken broth and season to taste with salt and pepper.
6. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
7. Remove from the heat and allow to rest until the water is absorbed and the rice is tender, about 15 minutes.

Sauce

1. In a small bowl, combine the mayonnaise, yoghurt, sugar, vinegar, lemon juice, parsley and 2 teaspoons black pepper.
2. Whisk to combine.
3. Season to taste with salt

To serve

1. Return the entire contents of the chicken bowl (including juices) to the pan.
2. Cook over medium-high heat, stirring occasionally, until heated through.
3. To serve, divide the rice, lettuce, tomato and toasted pita bread between 4-6 plates.
4. Pile the chicken on top of the rice.
5. Top with the white sauce and hot sauce.
6. Serve immediately, passing extra sauce round at the table.

Source

• Serious Eats - Halal Cart Style Chicken

Source notes

Don’t marinate the chicken for more than 4 hours or the lemon will start making it mushy!

Verdict

The crispy lemony garlic-y chicken is fantastic and pouring the white sauce over everything makes it incredible comfort food. Really hearty and satisfying, and never sticks around for long!