HexClassic Halal Cart-Style Chicken
What You Need
Ingredients
Preparation
Inspired by New York City’s iconic halal carts, this dish combines tender, spiced chicken, fragrant yellow rice and a drizzle of garlicky white sauce.
*This recipe originally ran stateside on HexClad.com.
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Marinate chicken. In a blender carafe, combine garlic, lemon juice, coriander, paprika, oregano, cumin, onion powder, 2 teaspoons salt and ½ teaspoon pepper. Blend on medium, gradually drizzling in ¼ cup/60 ml oil, until smooth. Transfer marinade to zip-top bag or mixing bowl and add chicken. For best flavor, refrigerate overnight, or for at least 2 hours.
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Make rice. In a HexClad 3QT/3 L Hybrid Saucepan over medium, heat oil. Add rice, turmeric and cumin. Cook, stirring frequently, until lightly toasted, about 2 minutes. Add broth, ¾ teaspoon salt and ¼ teaspoon pepper. Bring to a boil over high, then reduce to low, cover and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes.
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Cook chicken. Set a HexClad Hybrid Double Burner Griddle over two burners (or cook in two batches in the HexClad 12"/30 cm Hybrid Fry Pan) and heat over medium-high. Add remaining ¼ cup/60 ml oil and, once hot, add chicken in a single layer. Cook until golden and caramelized on both sides and cooked through, 4 to 6 minutes per side.
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Meanwhile, make white sauce. In a small bowl, whisk mayonnaise, yogurt, sugar, vinegar and garlic until smooth. Season with 1 teaspoon salt and ¼ teaspoon pepper.
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Transfer to a work surface and sprinkle lightly with salt. Once chicken is cool enough to handle, chop into small pieces.
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Spoon rice into bowls and top with chicken, lettuce, tomato, a generous drizzle of white sauce and hot sauce, as desired. Serve with pita.
MAKE AHEAD TIPS
Chicken can be marinated up to 24 hours in advance.
NOTES
For the best flavor marinate the chicken overnight.
