Halal Cart Chicken Over Rice
Directions
- 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.
- 2In a pan, toast basmati rice with butter, turmeric, salt, paprika, garlic powder, onion powder, and tomato paste.
- 3Add chicken stock to the rice and let it simmer until the water is completely gone.
- 4Fluff the rice with a fork once cooked.
- 5Make the white sauce by blending mayo, Greek yogurt, lemon juice, black pepper, dill, garlic powder, sugar, water, and salt until fully combined.
- 6Sear the marinated chicken in a pan with butter and olive oil until 90% cooked.
- 7Chop the chicken and finish cooking it.
- 8Assemble the bowls by layering seasoned rice, chicken, shredded lettuce, tomatoes, and red onions.
- 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
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