Halal Cart Chicken Over Rice

25 mins
Serves 2
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Directions

  1. 1Marinate chicken thighs with crushed garlic, ginger paste, Greek yogurt, tomato paste, lemon juice, 7 spice, paprika, cumin, salt, black pepper, turmeric, and cinnamon for at least two hours.
  2. 2In a pan, toast basmati rice with butter, turmeric, salt, paprika, garlic powder, onion powder, and tomato paste.
  3. 3Add chicken stock to the rice and let it simmer until the water is completely gone.
  4. 4Fluff the rice with a fork once cooked.
  5. 5Make the white sauce by blending mayo, Greek yogurt, lemon juice, black pepper, dill, garlic powder, sugar, water, and salt until fully combined.
  6. 6Sear the marinated chicken in a pan with butter and olive oil until 90% cooked.
  7. 7Chop the chicken and finish cooking it.
  8. 8Assemble the bowls by layering seasoned rice, chicken, shredded lettuce, tomatoes, and red onions.
  9. 9Top with white sauce.

Ingredients

  • 2.5 lbs chicken thighs
  • 4 cloves garlic
  • 1 tbsp ginger paste
  • 0.25 cup Greek yogurt
  • 2 tbsp tomato paste
  • 1 small lemon juice
  • 2 tbsp 7 spice
  • 2 tbsp paprika
  • 1.5 tsp cumin
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 drizzle olive oil
  • 1 tbsp butter
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp tomato paste
  • 2 cups basmati rice
  • 3 cups chicken stock
  • 0.5 cup mayo
  • 0.5 cup Greek yogurt
  • 1 juice of a lemon lemon juice
  • 1.5 tsp black pepper
  • 1.5 tsp dill
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1 cup water
  • 1 to taste salt
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 handful lettuce
  • 1 handful tomatoes
  • 1 handful red onions

Equipment

spoonbowlplastic wrappanmeasuring cupimmersion blendersqueeze bottleforktongs
Halal Cart Chicken Over Rice | Clip Recipe