Halal Cart Chicken and Rice (With Shawarma Poutine Option!)

Ingredients

• 1.25 lb Chicken thighs (boneless skinless; range 1-1.5 lbs)
• 4 Garlic cloves (minced; range 3-5 cloves)
• 1 tsp Ground coriander seeds
• 1 tsp Middle eastern allspice
• 0.5 tsp Smoked paprika
• 0.5 tsp Cumin
• 0.25 tsp Black pepper
• 0.25 tsp White pepper
• 2 tsp Salt
• 0.125 tsp Cinnamon
• 1 tbsp Olive oil (for marinade)
• 1 tbsp Balkan style Yogurt
• 1 tsp Turkish hot red pepper paste
• 2.5 tbsp Lemon juice (range 2-3 tbsp)
• 1.5 tbsp Olive oil (for rice; range 1-2 tbsp)
• 1 cup Basmati rice (rinsed and soaked)
• 0.125 tsp Turmeric
• 0.25 tsp Cumin (for rice)
• 1 tbsp Vegeta seasoning
• 0.75 cup Mayo (for white sauce)
• 0.5 cup Toum (garlic sauce)
• 2.5 tbsp Water (to thin white sauce; range 2-3 tbsp)
• 1 cup Mayo (for pink sauce)
• 0.5 cup Ketchup
• 1 tbsp Mustard
• 2 tbsp Pickle juice
• 1 lb Frozen Fries (Cavendish flavour crisp brand preferred)
• 1 cup Cheese curds
• 2 Instant Gravy packets (Brown or poutine style)
• Smoked paprika (for garnish)

Steps

1. 1

   For the chicken marinade, combine minced garlic, ground coriander, Middle Eastern allspice, smoked paprika, cumin, black pepper, white pepper, salt, cinnamon, 1 tbsp olive oil, yogurt, red pepper paste, and lemon juice in a large bowl.

2. 2

   Add the chicken thighs to the marinade and coat well. Cover and marinate for at least 1 hour, or ideally a couple of hours in the refrigerator.

3. 3

   For the white sauce, whisk together 1/2 cup toum and 3/4 cup mayo in a small bowl. Add water 1 tablespoon at a time to thin the sauce to a drizzling consistency as needed.

4. 4

   For the pink sauce, mix 1 cup mayo, 1/2 cup ketchup, 1 tbsp mustard, and 2 tbsp pickle juice until smooth.

5. 5

   Rinse the basmati rice about 5-10 times until the water runs mostly clear to remove excess starch. Let the rice soak in fresh water for about 10 minutes, then drain.

6. 6

   Heat 1-2 tbsp olive oil in a pot over medium-high heat. Add the drained rice and toast briefly, stirring to coat in oil.

7. 7

   Stir in the turmeric, cumin, and Vegeta seasoning. Add hot water (typically 1.5 to 2 cups for 1 cup of rice, following standard rice ratios).

8. 8

   Bring the rice to a vigorous boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 15 minutes until the rice is cooked and water is absorbed.

9. 9

   Fluff the rice with a fork, then cover again with the heat off for another 5-10 minutes to allow it to steam and become fluffy.

10. 10

    Heat a large pan or skillet over medium heat for about 3-5 minutes. Add a teaspoon of beef tallow or oil to the pan.

11. 11

    Sear the marinated chicken thighs until fully cooked and deeply browned, about 6-8 minutes per side. Let the chicken rest for 5 minutes, then slice into thin strips.

12. 12

    Prepare the instant gravy according to the package instructions, whisking constantly to prevent clumps. Keep the gravy warm, covered, on low heat.

13. 13

    Heat frying oil to 375°F (190°C) and fry the frozen fries for 7-9 minutes until golden and crispy. Drain on paper towels and sprinkle lightly with salt.

14. 14

    Bring the gravy to a boil right before serving so it is hot enough to melt the cheese curds.

15. 15

    To assemble the platter, fill half of a bowl with yellow rice and the other half with fries. Top the fries with cheese curds and pour the hot gravy over them.

16. 16

    Place the sliced chicken in the center of the bowl. Drizzle both the white and pink sauces over the top and finish with a light sprinkle of smoked paprika for garnish.

Notes

Store chicken, rice, sauces, and fries separately in airtight containers. Chicken and rice keep 3–4 days, while sauces keep up to 5 days. Reheat fries in the oven or air fryer to restore crispiness. If sauces are too thick, add a small splash of water until they reach a drizzling consistency.

Nutrition per serving

• main
• street food
• NYC style
• chicken
• poutine
• middle eastern
• dinner