Chicken and Rice - New York halal food cart style
My daughter Amber first introduced this recipe to our family a couple of years ago!
The combination of chicken, turmeric rice, lettuce, tomato and white sauce is amazing.
Now we make this recipe often and everyone loves, loves, loves it!
The list of ingredients might look intimidating but once you try it you will be convinced it is worth the effort!
The chicken is marinated so plan ahead. I often make the chicken ahead of time, early in the day.
Here's the link to the recipe.
www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html
I won't list all the ingredients here but I will tell you about some of the adjustments I have made.
I tend to use chicken thighs bone-in, skin-on and roast it at 375 in a single layer on a parchment lined cookie sheet. After it's cooked to well-done and crispy (approx 30 min), I allow it to cool somewhat so I can easily take the meat off the bone and then chop it up. I don't usually remove the skin if it's nice and crispy.
If I don't have fresh oregano, I use dried.
For the coriander, I have the privilege of using fresh coriander from my garden (over-grown cilantro develop seeds which are coriander). Green seeds from the plants work too if they haven't' matured all the way yet. I crush this with a mortar and pestle then add it to the vitamix to make the marinade.
For the tomatoes, I prefer to use baby tomatoes and cut them in half. I think they are much more flavourful, but large tomatoes cut up definitely work too.
For the white sauce, I usually add a clove or two of crushed garlic. I definitely prefer fresh parsley in there but I guess dried parsley will be fine.
For the bread, I either buy naan or pita bread, whatever is available!
The combination of chicken, turmeric rice, lettuce, tomato and white sauce is amazing.
Now we make this recipe often and everyone loves, loves, loves it!
The list of ingredients might look intimidating but once you try it you will be convinced it is worth the effort!
The chicken is marinated so plan ahead. I often make the chicken ahead of time, early in the day.
Here's the link to the recipe.
www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html
I won't list all the ingredients here but I will tell you about some of the adjustments I have made.
I tend to use chicken thighs bone-in, skin-on and roast it at 375 in a single layer on a parchment lined cookie sheet. After it's cooked to well-done and crispy (approx 30 min), I allow it to cool somewhat so I can easily take the meat off the bone and then chop it up. I don't usually remove the skin if it's nice and crispy.
If I don't have fresh oregano, I use dried.
For the coriander, I have the privilege of using fresh coriander from my garden (over-grown cilantro develop seeds which are coriander). Green seeds from the plants work too if they haven't' matured all the way yet. I crush this with a mortar and pestle then add it to the vitamix to make the marinade.
For the tomatoes, I prefer to use baby tomatoes and cut them in half. I think they are much more flavourful, but large tomatoes cut up definitely work too.
For the white sauce, I usually add a clove or two of crushed garlic. I definitely prefer fresh parsley in there but I guess dried parsley will be fine.
For the bread, I either buy naan or pita bread, whatever is available!