Homemade Halal Cart Chicken & Rice

1 hr 15 min6 servings

Spiced chicken thighs and fragrant basmati rice with yogurt-mayo sauce, fresh salad, and hot sauce.

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prepWash and drain basmati rice
2 pounds boneless, skinless chicken thighs, cut into 1–2 inch pieces	Marinate chicken 30 min or overnight	Sear chicken 4–5 min, flip, cook 3–4 min until golden		Plate rice, top with chicken, salad & sauces
2 tablespoons olive oil (for the marinade)
1 tablespoon white vinegar
6 garlic cloves, minced
1 1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
2 teaspoons onion powder
3 tablespoons olive oil (for the rice)	Toast spices in oil 20 sec	Coat rice with spices, add broth	Simmer rice covered 20 min, fluff
1 teaspoon turmeric
1 teaspoon salt
1 cinnamon stick
3 cardamom pods
400 g long grain basmati rice, washed and drained
720 ml chicken broth
60 ml mayonnaise	Whisk mayo, yogurt, vinegar & garlic
240 ml yogurt
1 tablespoon white vinegar
1 small garlic clove, minced
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper, plus more to taste
1/2 head iceberg lettuce, chopped	Toss salad with oil, lemon & seasoning
2 Persian cucumbers, chopped
1 tomato, chopped
1/4 red onion, chopped
2 tablespoons olive oil (for the salad)
1 lemon, juiced
salt and pepper to taste
hot sauce (any brand)

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