Monday, February 20, 2012

NYC style Halal Chicken and Rice


Recipe from http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html



For the chicken:
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
  • 1 tablespoon vegetable or canola oil

For the rice:
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups long-grain or Basmati rice
  • 2 1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper

For the sauce:
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper

I made the recommended sauce and also made some tatziki. I cooked the chicken twice. After doing a rough chop add the extra chicken mixture and pan fry for a few minutes.

I also added cumin to the chicken marinade.

Super yummy!

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