Halal Cart Chicken Over Rice

Written By Alex Washesky

Description

Chicken over rice is one of the most popular dishes offered by New York City’s iconic halal carts, along with lamb over rice (see recipe here). Street food culture has a long tradition in NYC, but the phenomenon of halal cart street vendors is relatively new. Halal cart food is believed to have originated in the 1990’s, with the increase of street food vendors in NYC who self-identified as either Egyptian, Bengali or Afghani. What’s interesting is that the food offered by halal carts is not very similar to the native cuisines of the proprietors who operate them; rather, the food is more of a Mediterranean-Middle Eastern hybrid that is tailored towards American food preferences. Today, halal food has gained popularity throughout the country, and halal carts can be found in other major cities throughout the country.

Ingredients

(Serves 4)

  • 4 boneless, skinless chicken thighs

  • 1 tbsp lemon juice (15 ml)

  • 1 tbsp olive oil (15 ml)

  • ½ tsp garlic powder (3 g)

  • ½ tsp turmeric (3 g)

  • ½ tsp paprika (3 g)

  • ½ tsp black pepper (3 g)

  • ½ tsp coriander (3 g)

  • ½ tsp cumin (3 g)

  • ½ tsp dried oregano (3 g)

  • ¼ tsp MSG (optional, 1 g)

  • ½ tsp salt (3 g)

Rice

  • 1 cup basmati rice (120 g)

  • 2 cups chicken stock (480 ml)

  • 1 tbsp butter (14 g)

  • 1 tsp turmeric (6 g)

  • ½ tsp cumin (3 g)

  • ½ tsp salt (3 g)

White Sauce

  • 1/2 cup mayonnaise (60 g)

  • 1/2 cup greek yogurt (60 g)

  • 1 tsp sugar

  • 1/2 tsp dried parsley (6 g)

  • 2 tbsp lemon juice (30 ml)

  • 1 tsp white vinegar

  • 1/2 tsp garlic powder (3 g)

Red Sauce

  • 2 tbsp Calabrian chiles or chili spread (30 g)

  • 1 tbsp tomato paste (15 g)

  • 1 tbsp lemon juice (15 ml)

  • ½ tsp cayenne (3 g)

  • ½ tsp cumin (3 g)

  • ½ tsp coriander (3 g)

  • 1 clove garlic

  • 1 tbsp olive oil (15 ml)

To Serve

  • Shredded lettuce

  • Diced cucumber

  • Diced tomato

  • Sliced onion

Preparation

In a pot, melt the butter over medium heat. Add the turmeric and cumin, and cook for 30 seconds. Add the chicken stock, and season to taste with salt. If you are using a rice cooker, transfer the rice and the liquid to the cooker and fill the liquid about a centimeter above the rice. If using a pot, fill the stock mixture to the same level and bring the pot to a simmer. Then, turn the heat to low and cover to steam the rice for about 18 minutes.

To make red sauce, combine all ingredients and blend with an immersion mixer. Add more cayenne if you prefer it spicier.

To make white sauce, whisk all ingredients together in a bowl.

Mix the chicken and marinade ingredients in a bowl. Cover with plastic wrap and marinade in the refrigerator for at least one hour, up to 24. Heat a nonstick or cast iron pan over high heat and add some olive oil. Fry until the chicken is cooked through and well-browned. Allow the cicken to rest for a few minutes, then dice into cubes.

To serve, spoon the rice in a bowl and top with the chicken. Place the lettuce, tomato, onion and cucumber on the side. Drizzle the white sauce and then the red sauce over top the chicken and rice.

Notes

  • You can also use chicken breast for this recipe.

Alex Washesky
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