- This topic has 0 replies, 1 voice, and was last updated February 26, 2020 at 4:40 pm by .
- February 26, 2020 at 4:40 pm #583097
Halal Cart Chicken
For the Chicken:
1/4 cup olive oil
2 tbs lemon juice
1 tsp ground cumin
1/2 tsp ground coriander
2 cloves garlic, peeled and minced
1/4 tsp salt
1/4 tsp ground black pepper
2 tbs canola or vegetable oil, for cooking
1 lb boneless, skinless chicken thighs cut into 1/2-inch chunks
For the Rice:
1 tbs unsalted butter or olive oil
1/2 tsp ground turmeric
1 cup basmati rice
2 1/4 cups water or chicken stock
1/4 tsp salt or to taste
For the Sauce:
1/4 cup sesame paste
1/4 cup water
2 tbs plain Greek yogurt
2 tbs lemon juice
Salt to taste
Freshly ground black pepper to taste
In a large bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, garlic, salt, and pepper.
Stir in the cubed chicken, cover, and refrigerate for about an hour, but no more than 4 hours.
Heat the canola oil in a large heavy bottom skillet or cast iron pan. Remove the chicken pieces from the marinade and add them to the pan. Depending on the size of the pan, work in batches so as not to overcrowd the chicken which will keep it from browning. Cook for four to five min on high heat, flip the chicken pieces and continue cooking on medium heat until cooked through. Season with additional salt, if needed.
To cook the rice, melt the butter in a pot and stir in the basmati rice and ground turmeric. Sauté for a couple of minutes on high heat.
Then add the chicken stock or water and salt. Cover the pot, reduce the heat to low and simmer for 15 to 20 min or until the rice is tender and the liquid has been fully absorbed. Fluff the rice with a fork.
In a small bowl, make the sauce by whisking together the sesame paste, water, Greek yogurt, lemon juice, salt, and pepper until smooth.
Serve the chicken on a bed of the turmeric rice along with chopped tomatoes, lettuce or baby spinach, warm pita bread, and a drizzle of the sauce. Serves 4
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