Original video by @BrianLagerstrom — all credit to the creator.

NYC Halal Cart Chicken & Rice

Name: NYC Halal Cart Chicken & Rice
Cuisine: Middle Eastern-American
Ingredients: 600 g boneless, skinless chicken thighs (about 1⅓ lbs); 10 g kosher salt (2 tsp); 5 g ground cumin (2 tsp); 3 g ground coriander (1½ tsp); 3 g ground black pepper (1¼ tsp); 2 g dried oregano (2 tsp); 3 g onion powder (1¼ tsp); 3 g garlic powder (1 tsp); 25 g plain yogurt (1½ T; not Greek); 15 g fresh lemon juice (1 T); 15 g olive oil (1 T); 200 g basmati rice (1 cup); 3 T oil (instructions call for 4 T); 15 g unsalted butter (1 T); 2 g ground turmeric (⅔ tsp); 400 g chicken stock (1⅔ cups); 25 g chicken Better Than Bouillon (4 tsp); 5 g onion powder; 5 g garlic powder; 125 g mayonnaise (½ cup); 125 g plain yogurt (½ cup; not Greek); 10 g lemon juice (2 tsp); 3 g kosher salt (¾ tsp); 5 g garlic (1 clove, minced); 120 g Sriracha; 60 g Louisiana hot sauce; head lettuce (diced); tomatoes (small dice)

Juicy spiced chicken thighs, seared and roasted, served over fluffy turmeric yellow rice with crisp lettuce and tomato. Finished with a garlicky white sauce and a fiery red sauce, just like the famous NYC street carts.

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Ingredients

Chicken

600 gboneless, skinless chicken thighs · about 1⅓ lbs
10 gkosher salt · 2 tsp
5 gground cumin · 2 tsp
3 gground coriander · 1½ tsp
3 gground black pepper · 1¼ tsp
2 gdried oregano · 2 tsp
3 gonion powder · 1¼ tsp
3 ggarlic powder · 1 tsp
25 gplain yogurt · 1½ T; not Greek
15 gfresh lemon juice · 1 T
15 golive oil · 1 T

Yellow Rice

200 gbasmati rice · 1 cup
3 Toil · instructions call for 4 T
15 gunsalted butter · 1 T
2 gground turmeric · ⅔ tsp
400 gchicken stock · 1⅔ cups
25 gchicken Better Than Bouillon · 4 tsp
5 gonion powder
5 ggarlic powder

White Sauce

125 gmayonnaise · ½ cup
125 gplain yogurt · ½ cup; not Greek
10 glemon juice · 2 tsp
3 gkosher salt · ¾ tsp
5 ggarlic · 1 clove, minced

Red Sauce

120 gSriracha
60 gLouisiana hot sauce

To Serve

—head lettuce · diced
—tomatoes · small dice

Steps

1
Make the marinade by mixing the yogurt, lemon juice, olive oil, salt, and spices. Toss the chicken thighs to coat and refrigerate for about 30 minutes.
2
Rinse the rice until the water runs clear, then drain well.
3
Heat the oil in a saucepan over medium-high until shimmering. Add the rice and toast, stirring, for 4 to 5 minutes until nearly opaque.
4
Stir in the butter and turmeric until the butter melts and the rice is yellow. Add the stock, Better Than Bouillon, garlic powder, and onion powder. Bring to a simmer, stir, then cover, reduce the heat to low, and cook 15 minutes.
5
Remove from the heat and let steam, covered, for 15 minutes without lifting the lid. Fluff with a fork and set aside until serving.
6
Heat a 12-inch sauté pan over medium-high. Add the thighs smooth side down, press with a weight or spatula, and sear 4 to 5 minutes until deep golden brown.
7
Flip the thighs, transfer the pan to a 425°F oven, and roast 7 to 9 minutes, until the thickest thigh reads 185°F or higher.
8
While the chicken roasts, make the white sauce: whisk the mayonnaise, yogurt, salt, garlic, and lemon juice until smooth and pourable.
9
Make the red sauce by combining the Sriracha and Louisiana hot sauce.
10
Rest the thighs on a plate for about 10 minutes. Meanwhile, add about 2 tablespoons of water to the pan and scrape up the browned bits to form a jus.
11
Pass the rested thighs through the pan jus, then dice into chunks.
12
Spoon rice into bowls and top with the chicken, diced lettuce and tomatoes, white sauce, and red sauce.

Creator's notes

Use plain yogurt, not Greek, for both the marinade and the white sauce. Keep the lid on the rice the whole time it steams.

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