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RECIPE: Serious Eats' halal cart-style chicken and rice with white sauce
Quite pleased with how out-of-a-Styrofoam-container-for-$5 it tasted (that's a compliment).
RECIPE: Serious Eats' halal cart-style chicken and rice with white sauce
In this week's CP we blurbed the new book from the team at Serious Eats, which combines hungry American travel tips and best-of lists with pretty photos and a bunch of original recipes. We cooked and enjoyed one dish — SE contributor J. Kenji Lopez Alt's halal cart-style chicken and rice — so much that we wanted to share it here with y'all. Quite pleased with how out-of-a-Styrofoam-container-for-$5 it tasted (that's a compliment!).
Photo: Drew Lazor
Halal Cart-Style Chicken and Rice with White Sauce
(Recipe by J. Kenji Lopez-Alt, from Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are; serves 4 to 6)
For the chicken:
2 tbsp. lemon juice
1 tbsp. chopped fresh oregano
1/2 tsp. ground coriander
3 garlic cloves, roughly chopped (about 1 1/2 tbsp.)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 lbs. boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)*
1 tbsp. vegetable or canola oil
*If you end up skinning/deboning thighs for this recipe: Cut the removed skin into strips and render them in a pan on medium heat to make gribenes (chicken cracklings). Once crispy, toss with salt, pepper and smoked paprika for a snack while you wait for the rice to finish cooking.
For the rice:
2 tbsp. unsalted butter
1/2 tsp. turmeric
1/4 tsp. ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth
Kosher salt and freshly ground black pepper
For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tbsp. sugar
2 tbsp. white vinegar
1 tsp. lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1x3-inch strips
Harissa-style hot sauce
1. For the chicken: Combine the lemon juice, oregano, coriander, garlic and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.
2. Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast-iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers on 165 degrees Fahrenheit on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow it to cool for 5 minutes.
3. Using a chef's knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
5. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley and 2 tsp. black pepper. Whisk to combine. Season to taste with salt.
6. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
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