Halal Cart Chicken and Rice

Directions

  1. 1Trim any excess fat off boneless, skinless chicken thighs.
  2. 2To make the marinade, combine olive oil, fat-free yogurt, lemon juice, grated garlic, salt and pepper, oregano, coriander, cumin, chili powder, smoked paprika, and turmeric.
  3. 3Add the chicken to the marinade and let it marinate for at least an hour.
  4. 4While the chicken marinates, rinse the basmati rice until the water runs clear.
  5. 5Cook the rice with chicken broth, salt, cumin, turmeric, and bay leaves.
  6. 6To make the iconic white sauce, mix together fat-free yogurt with light mayo, grated garlic, lemon juice, vinegar, honey, salt and pepper, and a little water to thin it out.
  7. 7Slice up some cucumbers and tomatoes for the side.
  8. 8Place the marinated chicken on a lined sheet tray.
  9. 9Broil the chicken in the oven until it's nicely charred on top, making sure to flip halfway through.
  10. 10Once everything is done, chop the chicken up.
  11. 11Fluff the rice.
  12. 12Portion out the chicken and rice.

Ingredients

  • 10 boneless, skinless chicken thighs
  • 1.5 tbsp olive oil
  • 3 tbsp fat-free yogurt
  • 1 lemon
  • 4 cloves minced garlic
  • 2 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp oregano
  • 1 tsp coriander
  • 1 tsp cumin
  • 0.25 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1.5 cups basmati rice
  • 2.25 cups chicken bone broth
  • 0.5 tsp turmeric
  • 0.5 tsp cumin
  • 1 tsp salt
  • 1 bay leaf
  • 0.25 cup light mayo
  • 0.25 cup fat-free yogurt
  • 2 cloves grated garlic
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • 1 tsp honey
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp water
  • 1 large cucumbers
  • 2 tomatoes

Equipment

lined sheet trayoven