Halal Cart Chicken and Rice
Serves 1
Directions
- 1Trim any excess fat off boneless, skinless chicken thighs.
- 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.
- 3Add the chicken to the marinade and let it marinate for at least an hour.
- 4While the chicken marinates, rinse the basmati rice until the water runs clear.
- 5Cook the rice with chicken broth, salt, cumin, turmeric, and bay leaves.
- 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.
- 7Slice up some cucumbers and tomatoes for the side.
- 8Place the marinated chicken on a lined sheet tray.
- 9Broil the chicken in the oven until it's nicely charred on top, making sure to flip halfway through.
- 10Once everything is done, chop the chicken up.
- 11Fluff the rice.
- 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
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