Name: Halal Cart Chicken and Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Light olive oil - ¼ cup; Lemon juice - 2 tablespoons; Coarsely chopped garlic - 1 ½ tablespoons; Chopped fresh oregano - 1 tablespoon; Ground coriander - ½ teaspoon; Kosher salt and ground black pepper to taste -; Boneless chicken thighs, trimmed of excess fat - 2 pounds; Greek yogurt - 1 cup; Sriracha sauce, or more to taste - 1 tablespoon; Garlic, minced - 2 cloves; Unsalted butter - 2 tablespoons; Ground turmeric - ½ teaspoon; Ground cumin - ¼ teaspoon; Long-grain rice - 1 ½ cups; Chicken broth - 2 ½ cups

Ingredients for - Halal Cart Chicken and Rice

1. Light olive oil ¼ cup

2. Lemon juice 2 tablespoons

3. Coarsely chopped garlic 1 ½ tablespoons

4. Chopped fresh oregano 1 tablespoon

5. Ground coriander ½ teaspoon

6. Kosher salt and ground black pepper to taste

7. Boneless chicken thighs, trimmed of excess fat 2 pounds

8. Greek yogurt 1 cup

9. Sriracha sauce, or more to taste 1 tablespoon

10. Garlic, minced 2 cloves

11. Unsalted butter 2 tablespoons

12. Ground turmeric ½ teaspoon

13. Ground cumin ¼ teaspoon

14. Long-grain rice 1 ½ cups

15. Chicken broth 2 ½ cups

How to cook deliciously - Halal Cart Chicken and Rice

1 . Stage

Make chicken: Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.

2 . Stage

Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.

3 . Stage

Make yogurt sauce: Whisk yogurt, sriracha sauce, garlic, salt, and pepper together in a bowl. Refrigerate for 1 hour.

4 . Stage

Preheat a skillet over medium-high heat.

5 . Stage

Remove chicken from marinade and pat dry with paper towels. Cook skin-side down in the hot skillet until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6 . Stage

Let chicken rest for 5 to 10 minutes, then chop into chunks.

7 . Stage

Make rice: Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.

8 . Stage

Remove Dutch oven from heat and let stand, covered, for 15 minutes.

9 . Stage

Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.