Recipe for NYC’s Halal Food Cart Chicken and Rice (Roz bi Farakh)
Course
Main Dish
Servings
Prep Time
4
serves
20
minutes
Cook Time
25
minutes
Servings
Prep Time
4
serves
20
minutes
Cook Time
25
minutes
Ingredients
For the Chicken:
1
lb
chicken breasts
1
tbsp
Lemon juice
1
tsp
dried oregano
1
tsp
coriander powder
3
cloves of garlic
(but 2 is plenty)
1/4
cup
quality olive oil
1/2
tsp
salt
freshly ground black pepper
For the Rice:
1
tbsp
ghee or butter
2
cups
long grain rice
3
cups
chicken broth
1/2
tsp
turmeric powder
1/2
tsp
cumin powder
For the Yogurt Sauce:
1/2
cup
yogurt
1
tbsp
mayonnaise
1
tsp
sugar
1
tsp
white vinegar
1
tsp
Lemon juice
1
tbsp
roughly chopped parsley
(must be fresh!)
Instructions
For the Chicken:
Place the chicken breast cubes in a large bowl.
Place the remaining ingredients into a small food processor. Mix well until the garlic is finely minced.
Add the marinade to the chicken, and set aside for at least 30 minutes.
For the Rice:
Heat the ghee or butter to a small pot. Let melt over high heat.
Add the rice and spices to the pot. Mix well, until the rice is evenly coated with the spices.
Add the chicken broth. Once the mixture comes to a rapid simmer, reduce the heat and cover the rice.
Cook for approximately 20 minutes, or until the liquid has been completely absorbed.
For the Yogurt:
Combine all ingredients in a small bowl and mix well.
Back to the Chicken:
In a saucepan, heat 2 tbsp of olive oil over medium-high heat. Add the entire contents of your chicken and marinade.
Allow the chicken to fully cook (approx. 10 minutes) and get a nice caramalized color on the chicken.
Combine the rice and chicken in a bowl. Top with yogurt dressing and ENJOY!