Halal Cart Chicken and Rice

Ingredients

• 1.5 lb chicken thighs (Boneless or bone-in; trim as needed)
• 2 tbsp olive oil (For the chicken)
• 2 tsp salt (For the chicken)
• 1 tsp black pepper (For the chicken)
• 2 tsp garlic powder (For the chicken)
• 1 tsp turmeric (For the chicken)
• 1 tsp paprika (For the chicken)
• 1 tsp ground cumin (For the chicken)
• 0.5 lemon lemon juice (Juice of half a lemon)
• 2 cup basmati rice (Rinsed; for the rice cooker)
• 1 tbsp olive oil (For the rice)
• 1 tbsp butter (For the rice)
• 2 tsp turmeric (For the rice)
• 1 tsp ground cinnamon (For the rice)
• 3 cup chicken stock (For cooking the rice)
• salt (For the rice; transcript mentions adding salt, but no amount is provided)
• 1 cup mayonnaise (For the white sauce)
• 0.5 cup sour cream (For the white sauce)
• 0.5 lemon lemon juice (Juice of half a lemon)
• 0.5 tsp salt (For the white sauce)
• 0.5 tsp black pepper (For the white sauce)
• 0.5 tsp garlic powder (For the white sauce)

Steps

1. 1

   Rinse the basmati rice under cool water until the water runs mostly clear, then drain it well. Add the rice to a rice cooker.

2. 2

   Add the rice-cooker olive oil, butter, turmeric, cinnamon, salt, and chicken stock. Stir to distribute the seasonings, close the cooker, and cook according to the rice cooker's white-rice setting. Let the rice rest for 5 minutes after cooking, then fluff with a fork.

3. 3

   While the rice cooks, combine the mayonnaise, sour cream, lemon juice, salt, pepper, and garlic powder in a bowl. Whisk until smooth and evenly seasoned, then refrigerate until serving.

4. 4

   Pat the chicken thighs dry. Combine the chicken olive oil, salt, pepper, garlic powder, turmeric, paprika, cumin, and lemon juice in a bowl. Toss the chicken thoroughly in the seasoning mixture and let it stand for about 10 minutes.

5. 5

   Heat a large skillet or griddle over medium-high heat until hot. Add the seasoned chicken thighs in a single layer, working in batches if necessary to avoid crowding.

6. 6

   Cook the chicken for about 2 to 3 minutes per side, or until browned and cooked through. The thickest part should reach 165°F (74°C). If using bone-in thighs, reduce the heat after browning and continue cooking until fully done.

7. 7

   Transfer the chicken to a cutting board and rest for 5 minutes. Slice it into bite-size pieces.

8. 8

   Fluff the seasoned rice and divide it among plates. Top with the sliced chicken and drizzle generously with the white sauce. Serve immediately.

Notes

The transcript specifically says to add salt to the rice, although the written ingredient list does not give an amount; add it to taste. The spoken cooking directions provide approximately 2–3 minutes per side for the chicken, but verify doneness with an instant-read thermometer. Refrigerate leftover chicken, rice, and sauce separately for up to 3 days; reheat the chicken and rice thoroughly before serving.

Nutrition per serving

• main
• halal-cart inspired
• chicken
• rice
• rice-cooker
• stovetop
• Middle Eastern-inspired