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Spiced chicken on golden yellow rice in a copper pan with a bowl of white sauce, like halal cart chicken over rice
Chef Emma

Chicken Over Rice (Halal Cart Style)

Lemon-garlic spiced chicken thighs, seared and chopped, served over turmeric yellow rice with lettuce, tomato, tangy white sauce and hot sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinate 1 hour
Total Time 1 hour 45 minutes
Servings: 4 plates
Course: Main Course
Cuisine: American, Middle Eastern
Calories: 870
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs
  • 3 tbsp lemon juice
  • 2 tbsp olive oil plus 1 tbsp for the pan
  • 4 cloves garlic grated
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1¼ tsp kosher salt
  • ½ tsp black pepper
Yellow rice
  • 1½ cups basmati or long-grain white rice rinsed
  • 2 tbsp butter
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • 2¼ cups chicken broth
  • ½ tsp salt or to taste
White sauce
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 1 tbsp white vinegar
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp black pepper
  • 1-2 tbsp water to thin
To serve
  • 2 cups shredded iceberg lettuce
  • 2 tomatoes chopped
  • 4 pita breads warmed, optional
  • hot sauce harissa or sriracha, to taste

Equipment

  • Large cast iron skillet or griddle
  • Medium saucepan with lid
  • Instant-read thermometer

Method
 

  1. Whisk the lemon juice, olive oil, garlic and all the chicken spices in a bowl. Add the chicken, toss to coat and refrigerate 1 to 8 hours.
  2. Stir the white sauce ingredients together, thinning with water until pourable. Chill until serving.
  3. Melt the butter in a saucepan. Add the rice, turmeric and cumin and stir 2 minutes. Add the broth and salt, bring to a boil, cover and simmer on low 15 minutes. Rest 10 minutes off the heat, covered.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side, until browned and 165°F inside.
  5. Rest the chicken 5 minutes, chop into ½-inch pieces and toss back in the hot pan with its juices for 1 minute.
  6. Fluff the rice and divide among plates. Top with chicken, add lettuce and tomato, pour on white sauce and add hot sauce to taste.

Notes

Breast meat works: pound to ½ inch, marinate up to 4 hours and cook 4 to 5 minutes per side to 165°F. Oven: 425°F for 20 to 25 minutes. Refrigerate leftovers within 2 hours; chicken and rice keep 3 to 4 days, white sauce 4 to 5 days. Calories are an estimate per plate (1/4, with about ¼ cup white sauce) from USDA FoodData Central values.