Halal Chicken and rice

5 from 4 votes

Delicious Halal cart style chicken and rice bowl. Tangy chicken thighs, fragrant basmati rice with halal cart white sauce copycat recipe. A restaurant quality dinner easily made at home.

Prep Time20 mins

Cook Time30 mins

Marinating Tome:30 mins

Total Time50 mins

Course: Main Course

Cuisine: Middle Eastern

Diet: Halal

Servings: Servings

Calories: 624kcal

Author: Amira

Ingredients

For the chicken:

3 Tablespoons olive Oil
3 garlic cloves crushed
Juice of 1 Lemon
2 Tablespoon 7-spice mix
1 Tablespoon Sumac
2 teaspoons coriander
1 teaspoon dry oregano
½ teaspoon cumin powder
½ teaspoon turmeric
½ teaspoon black pepper
1 teaspoon salt or to your liking
2 lbs. Boneless skinless chicken thighs fat trimmed and cut into 1 inch cubes

For the rice:

2 tablespoons ghee unsalted butter, or olive oil
½ teaspoon turmeric powder
¼ teaspoon cumin powder
2 cups basmati rice washed.
3 cups hot water.

For the sauce:

1 cup extra heavy mayonnaise
3 Tablespoons water
½ teaspoon freshly ground black pepper

To serve:

Pita bread cut into wedges shredded lettuce, cubed tomatoes and sriracha sauce if desired.

Instructions

In a deep bowl, combine chicken thighs and marinade ingredients, mix well, cover and refrigerate for 30 minutes or overnight.

Meanwhile start making the rice:

In a pot over medium high heat, melt ghee add turmeric and cumin. Stir for a minute or until fragrant.
Add rice and stir for a couple of minutes until all the rice granules are coated with the ghee mixture.
Add salt and pour in hot water. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until rice is done and all the water is absorbed.

Cook the chicken:

Heat a grilling pan or a large pan, add a little bit of oil and cook chicken pieces for 10 minutes or until done and browned nicely.

Make the sauce:

In a small bowl, combine sauce ingredients and whisk well.

To assemble:

Spoon rice in individual plates, top with chicken pieces, shredded lettuce, tomatoes, pita bread and drizzle white sauce and some sriracha sauce over

Notes

You can use any rice you have but basmati is the original.
Chicken thighs are best for this recipe but you are welcome to use breasts if you prefer.
For the white sauce, you will need a special mayonnaise that is made with egg yolks only and not whole eggs. Brands I’ve found here are blue plate, Good and gather organic mayonnaise and sir Kensington’s avocado oil mayonnaise.
If you do not care about the original white sauce, I would actually prefer the garlic sauce like in this tour recipe or the quick shawarma white sauce we made sever times like in this shawarma chicken rice recipe.
Variations:
Make it your own with other chicken cuts, beef shawarma, kebab, turkey or chicken kofta or vegetarian using veggie skewers.
Please check the nutrition disclaimer policy.

Nutrition