Halal Cart-Style Chicken Over Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the Chicken Cut 2 lbs chicken thighs into 3/4-inch bite-sized chunks. Place them into a large mixing bowl. Add 1 tbsp + 1 tsp kosher salt, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp dried oregano, ½ tsp turmeric, ½ tsp freshly ground black peppercorn, ½ tsp cayenne pepper (if using), 3 tbsp lemon juice, and ¼ cup harissa paste (if using). Massage the mixture thoroughly into the meat with your hands to guarantee even coverage. Cover with plastic wrap and marinate in the refrigerator overnight (up to two days).

Step 2

Cook the Golden Rice Wash 2 cups basmati rice in your rice cooker bowl by agitating it in cold water. Tip the cloudy water out carefully. Repeat 2 to 3 times until the water runs clear, then drain completely. Flatten the rice into a single level layer. Add 1 tsp turmeric, ½ tsp cumin, ¼ tsp onion powder, ½ tsp garlic powder, ½ tsp MSG, and 1½ tsp kosher salt. Pour in 2 cups chicken stock and stir gently to combine. Set your rice cooker to its standard cycle. Once cooked, open the lid and add 2 tbsp cold unsalted butter (cubed). Fold gently to melt the butter into the grains without breaking the rice.

Step 3

Whisk the White Sauce In a medium mixing bowl, combine 1 cup mayonnaise, ½ cup plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp white vinegar, 4 cloves finely grated garlic, 1 tbsp sugar, 1 tsp black pepper, 1/2 tsp msg, 1 tsp dried dill, and 1 tsp dried tarragon. Whisk vigorously until the mixture is completely smooth and the sugar is fully dissolved. Cover and chill in the refrigerator to allow the herbal flavors to meld until ready to serve.

Step 4

Blend the Red Hot Sauce Bring 1 cup water and 10 dried chiles de árbol to a boil in a small saucepan over high heat. Boil until the chiles are completely soft. In a blender base, combine ½ cup harissa paste, 1 tsp smoked paprika, 2 tsp sugar, 3 tbsp white distilled vinegar, 2 to 4 cloves garlic, and a generous pinch of salt.Pour the softened chiles along with their boiling water directly into the blender. Blend on high speed until completely smooth. Press the sauce through a fine-mesh sieve using the back of a spoon to remove any remaining seeds and unblended skin fragments. Adjust salt to taste.

Step 5

Prep the Tomatoes Cut the tops off 2-3 Roma tomatoes. Slice around the perimeter to roll them flat, discarding the wet central seed cores. Dice the flat tomato pieces into 1/2-inch cubes and transfer them to a small bowl. Toss lightly with a splash of extra virgin olive oil and a touch of salt to let them marinate while you cook.

Step 6

Sear the Chicken Heat a large skillet or flat-top grill over medium-high heat and coat lightly with vegetable oil.Lay the marinated chicken chunks down in a single flat layer (work in batches if needed to avoid crowding the pan). Let the pieces sear undisturbed until a deeply browned, slightly charred crust forms. Flip the chicken, drop the heat to medium, and continue cooking until the interior is fully cooked through. Transfer the cooked chicken to a clean landing tray and grate 1 fresh clove of garlic over the top. Toss the chicken thoroughly so the residual heat warms the garlic fragrance into the chicken fat.

Step 7

Assemble the Bowls Layer a generous base of the golden basmati rice into your serving bowl.Add a mountain of the garlicky seared chicken, a pile of shredded iceberg lettuce, and a spoonful of the seasoned diced tomatoes. Drizzle generously with the creamy white sauce, followed by a lighter zig-zag of the vinegary red sauce to control your heat level. Serve with warm pita bread pieces on the side if desired.