Halal Cart-Style Chicken and Rice with White Yogurt Sauce

This Halal Cart-fashion chicken and Rice with White Yogurt Sauce became created in partnership with the dairy farm families of recent England. All opinions are a hundred% ours.

The coolest information is which you gained’t need to make a special experience to NYC to enjoy all of the wonderful flavors in our Halal Cart-style bird and Rice with White Yogurt Sauce! whilst the authentic meals truck recipe is a carefully guarded mystery – I suppose our recipe these days is a completely close copycat.

INGREDIENTS

Marinade

• 2½ pounds boneless skinless chicken thighs
• 1½ cups full-fat Greek yogurt
• 1 tablespoon finely ground fresh garlic
• Zest of one lemon (but not the juice), see note below*
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander

White Yogurt Sauce

• 2 small mini cucumbers
• 2 cups full-fat Greek yogurt
• ¼ cup mayonnaise
• ½ teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons finely ground fresh garlic
• ½ teaspoon dried dill
• ½ teaspoon granulated sugar
• 2 tablespoons extra virgin olive oil

Rice

• 2 tablespoons extra virgin olive oil
• 1 cup Jasmine rice
• 1 teaspoon ground curry powder
• ½ teaspoon white pepper
• ½ teaspoon ground turmeric
• 1½ cups homemade chicken stock
• Kosher salt to taste

For Serving

• Pita bread
• Shredded iceberg lettuce
• Fresh tomatoes, diced or cut into wedges
• Harissa sauce, jarred or see our homemade recipe here
• 4 tablespoons olive oil, to cook chicken

Instructions

1. put off all seen fats from thighs and reduce into one-inch portions.
2. In a massive bowl, blend all marinade elements and upload fowl and stir with a wooden spoon or tongs to make certain all portions are included.
3. Spoon right into a gallon zip lock bag and marinate in a single day as much as 24 hours.
4. The sauce can be made in advance and refrigerated.
5. Grate the cucumbers at the large holes on a field grater and squeeze out all liquid and discard the liquid. You ought to be left with ½ cup of cuccumber. upload this to a food processor along side all different sauce components and blend until the cucumber pieces are finely included into the sauce. Refrigerate until needed.
6. in case you are following our Harissa recipe, make that now or use keep offered.
7. tomorrow, approximately 45 minutes before serving, cook dinner the rice and chicken.
8. In a medium sauce pan with a decent-becoming lid, add olive oil and warmth to medium heat. add rice and cook for 5 minutes stirring often with a wooden spoon. upload spices and cook one minute then carefully add inventory. (combination will bubble up so be careful). convey to a boil, cover and decrease warmth to low and cook dinner for 12 mins. cast off from heat and let take a seat covered for 5 mins then fluff with a fork.
9. whilst rice is cooking, in a large heavy bottomed skillet with high aspects, warmth one tablespoon of oil over excessive warmth. cast off marinating chicken to a bowl to make it simpler to apply and cook one zone of the chicken by way of placing one piece at a time into the hot oil and cook dinner for a minute or  on every side, maintaining marinade caught onto the bird (do no longer rinse off). Do no longer crowd pan or they'll steam and not brown.
10. As each batch is carried out, start any other batch with additional oil and hen until all of the hen is cooked. I had to stop 1/2 manner via to wipe the pan clean of burned bits.
11. To serve, in a conventional aluminum to-pass box or on a dinner plate, partition cooked fowl, cooked rice, lettuce and tomato and pita bread. Drizzle the white sauce over the hen, lettuce and tomato and drizzle the Harissa over the chicken and the rice.