In April I was supposed to visit New York City with my littlest sister and we had plans to see lots of sights/shows and eat all the food. Thanks to coronavirus that trip didn’t happen… hopefully next year! Our list of must-eats included the famous Halal Guys street cart. (Which I’ve never had but my sister promised is worth a stop.) After our trip was cancelled I came across this recipe and had to try making it myself! Since I’ve yet to eat the original, I can’t speak to the authenticity of the recipe but it sure is delicious. My husband declared it one of his favorite meals. My kids (who love most mediterranean/middle eastern food) also approved. It takes some time because of all the different components- the chicken, the rice, the sauce- but it’s worth the effort!

I used chicken breast instead of thigh. If you don’t overcook the meat, it’ll still be tender and juicy. Besides using a lower-sodium chicken broth I made the rice as directed. The sauce I altered slightly: after reading a lot of reviews of this recipe I decided to up the yogurt and use less mayo, which meant I needed less vinegar. I also added a bit of fresh garlic. Definitely use iceberg lettuce- I think it’s the first time I’ve bought iceberg in like 10 years but it’s perfect here. Serve with warm fluffy pita and some harissa hot sauce (or sambal oelek is similar enough).

Halal Cart-Style Chicken and Rice with White Sauce

INGREDIENTS

Chicken:
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh oregano (or 1 tsp. dried)
1/2 tsp. ground coriander seed
3 cloves garlic, roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (I used chicken breast and cut them into thin strips for more even cooking)
1 Tbsp. vegetable or canola oil

Rice:
2 Tbsp. unsalted butter
1/2 tsp. turmeric
1/4 tsp. ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth (I used low-sodium)
Kosher salt and freshly ground black pepper, to taste

White Sauce:
1/2 cup mayonnaise
1/2 cup plain Greek yogurt (use full fat for the best flavor)
1 tsp. sugar
2-3 tsp. white vinegar (if you use more mayo than yogurt, you can reduce the vinegar further)
1 tsp. lemon juice
~1/2 tsp. freshly minced garlic (optional, but recommended)
2-3 Tbsp. chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste

to serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Harissa-style hot sauce, for serving (I used sambal oelek, but I just found a harissa hot sauce at Trader Joes and will use that next time!)

DIRECTIONS

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
2. Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
5. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and ~1 teaspoon black pepper (adjust to taste). Whisk to combine. Season to taste with salt (I used about 1/4 tsp. kosher salt).
6. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

Serves 4-6.

Adapted from Serious Eats