NYC Halal Cart Chicken and Rice

Ingredients


13 g	kosher salt
5 g	ground cumin
3 g	ground coriander
3 g	ground black pepper
2 g	dried oregano
8 g	onion powder
8 g	garlic powder
150 g	plain yogurt
15 g	fresh lemon juice
15 g	olive oil
600 g	chicken thighs
200 g	basmati rice
3 T	oil
15 g	unsalted butter
2 g	ground turmeric
400 g	chicken stock
25 g	chicken Better Than Bouillon
5 g	garlic
125 g	mayonnaise
10 g	lemon juice
120 g	Sriracha
60 g	Louisiana Hot Sauce
	head lettuce
	tomatoes
	white sauce
	red sauce

1. Combine 10g kosher salt, 5g ground cumin, 3g ground coriander, 3g ground black pepper, 2g dried oregano, 3g onion powder, and 3g garlic powder in a bowl.
2. Add 25g plain yogurt, 15g fresh lemon juice, and 15g olive oil to the spice mix and stir to combine.
3. Toss 600g chicken thighs in the marinade to coat.
4. Refrigerate for roughly 30 minutes.

5. Preheat oven to 425°F.
6. Heat a 12-inch sauté pan over medium-high heat.
7. Add chicken thighs smooth side down.
8. Press down with a weight or spatula and sear 4–5 minutes until deep golden brown.
9. Flip the thighs, then transfer the pan to the oven.
10. Roast 7–9 minutes, until the thickest thigh reads 185°F or higher.
11. Transfer thighs to a plate and rest for about 10 minutes.
12. Add roughly 2 tablespoons of water to the hot pan and scrape up the brown bits to form a chicken jus.
13. Pass the rested thighs through the pan jus, then dice into chunks.

14. Rinse 200g basmati rice until the water runs clear, then drain well.
15. Heat 3T oil in a saucepan over medium-high until shimmering.
16. Add basmati rice and toast 4–5 minutes, stirring, until nearly opaque.
17. Stir in 15g unsalted butter and 2g ground turmeric until butter is melted and rice is yellow.
18. Add 400g chicken stock, 25g chicken Better Than Bouillon, 5g garlic powder, and 5g onion powder.
19. Bring to a simmer, stir, then cover and reduce heat to low.
20. Cook covered for 15 minutes.
21. Remove from heat and steam, still covered, for 15 more minutes.
22. Fluff with a fork and set aside until ready to serve.

23. Mince 5g garlic.
24. Whisk together 125g mayonnaise, 125g plain yogurt, 10g lemon juice, 3g kosher salt, and garlic until smooth and pourable.

26. Dice head lettuce and tomatoes.
27. Spoon rice into bowls and top with chicken thighs, head lettuce, tomatoes, white sauce, and red sauce.

by Brian Lagerstrom · source^[2] · video^[3]

	13 g	kosher salt
	5 g	ground cumin
	3 g	ground coriander
	3 g	ground black pepper
	2 g	dried oregano
	8 g	onion powder
	8 g	garlic powder
	150 g	plain yogurt
	15 g	fresh lemon juice
	15 g	olive oil
	600 g	chicken thighs
	200 g	basmati rice
	3 T	oil
	15 g	unsalted butter
	2 g	ground turmeric
	400 g	chicken stock
	25 g	chicken Better Than Bouillon
	5 g	garlic
	125 g	mayonnaise
	10 g	lemon juice
	120 g	Sriracha
	60 g	Louisiana Hot Sauce
		head lettuce
		tomatoes
		white sauce
		red sauce

1. Combine 10g kosher salt, 5g ground cumin, 3g ground coriander, 3g ground black pepper, 2g dried oregano, 3g onion powder, and 3g garlic powder in a bowl.
2. Add 25g plain yogurt, 15g fresh lemon juice, and 15g olive oil to the spice mix and stir to combine.
3. Toss 600g chicken thighs in the marinade to coat.
4. Refrigerate for roughly 30 minutes.

5. Preheat oven to 425°F.
6. Heat a 12-inch sauté pan over medium-high heat.
7. Add chicken thighs smooth side down.
8. Press down with a weight or spatula and sear 4–5 minutes until deep golden brown.
9. Flip the thighs, then transfer the pan to the oven.
10. Roast 7–9 minutes, until the thickest thigh reads 185°F or higher.
11. Transfer thighs to a plate and rest for about 10 minutes.
12. Add roughly 2 tablespoons of water to the hot pan and scrape up the brown bits to form a chicken jus.
13. Pass the rested thighs through the pan jus, then dice into chunks.

14. Rinse 200g basmati rice until the water runs clear, then drain well.
15. Heat 3T oil in a saucepan over medium-high until shimmering.
16. Add basmati rice and toast 4–5 minutes, stirring, until nearly opaque.
17. Stir in 15g unsalted butter and 2g ground turmeric until butter is melted and rice is yellow.
18. Add 400g chicken stock, 25g chicken Better Than Bouillon, 5g garlic powder, and 5g onion powder.
19. Bring to a simmer, stir, then cover and reduce heat to low.
20. Cook covered for 15 minutes.
21. Remove from heat and steam, still covered, for 15 more minutes.
22. Fluff with a fork and set aside until ready to serve.

23. Mince 5g garlic.
24. Whisk together 125g mayonnaise, 125g plain yogurt, 10g lemon juice, 3g kosher salt, and garlic until smooth and pourable.

26. Dice head lettuce and tomatoes.
27. Spoon rice into bowls and top with chicken thighs, head lettuce, tomatoes, white sauce, and red sauce.