Tanglewood Dads Cook: NYC Food Cart Halal-Style Chicken and Rice

Welcome to another installment of Tanglewood Dads Cook! I just couldn’t face making dinner tonight, so my lovely hubby stepped up. One of our favorites is his take on NYC food cart Halal-style chicken. In New York City, you can get a plate of halal chicken and rice with a gorgeous white sauce for almost nothing, and he took it upon himself to make his own.

This delicious (and healthy!) dinner is easy, so don’t get overwhelmed with the list of ingredients. It’s a definite crowd-pleaser!

chicken over rice, new york style famous halal food

NYC Food Cart Halal-Style Chicken

Ingredients

For the chicken

¼ cup olive oil
Juice of two lemons
2 to 4 cloves garlic, peeled and chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons fresh oregano, chopped
Salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks

For the rice

1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon turmeric
1 cup brown basmati rice
2 ½ cups low sodium chicken broth or stock
Salt and freshly ground pepper to taste

For the white sauce

½ cup Greek yogurt
½ cup mayonnaise
1 tablespoon sugar or agave nectar
Juice of 1 lemon
½ bunch Italian parsley, chopped
Salt and freshly ground pepper to taste

To serve

Harissa (this North African chile paste is a delicious pop of heat and is available at Central Market and Middle Eastern groceries)
Diced tomatoes
Shredded iceberg lettuce
Fresh pita bread (If you want to go crazy, make your own with this recipe!)

Directions

For the chicken

Blend the olive oil, lemon juice, garlic, cumin, coriander, oregano, salt and pepper in a blender or food processor. Pour over the chicken in a zippered plastic bag and marinate for at least an hour. The Tanglewood Dad suggests making the marinade in the morning for dinner.

Place a strainer or colander over a large bowl and tump the chicken into it to drain. Working in batches, brown the chicken in a skillet over medium-high heat. When the chicken pieces are browned, turn them out into a bowl covered with a kitchen towel. When the chicken is finished, allow to sit.

For the rice

In a large pot over medium heat, sauté the cumin and turmeric in the olive oil for about 30 seconds or until fragrant. Add the basmati rice and stir to make sure each grain of rice is coated with the oil and spices. Cook, stirring frequently, for about 5 minutes. Add the chicken broth or stock and season with salt and pepper. Raise the heat and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 35 to 45 minutes, or until the rice is tender. Remove from the heat and allow to rest for 15 more minutes.

For the white sauce

Combine the yogurt, mayonnaise, lemon juice, sugar or agave nectar, parsley, salt, and pepper in a bowl and allow to sit for at least an hour. The Tanglewood Dad makes this at the same time as he marinates the chicken.

To serve

Allow everyone to make their own. I like lots of tomatoes, a bit of harissa, and a spoonful of white sauce. The Tanglewood Dad likes lots of harissa, a few tomatoes, and only a splash of sauce. The Younger Sprog ignores the tomatoes and harissa, while the Older Sprog goes overboard with EVERYTHING. This serves 4 to 6, depending if you’re feeding teenagers or normal human beings.