Halal Chicken Over Rice

My homemade recipe for tender and juicy halal chicken over rice has the perfect balance of heat and flavor, just like the Halal carts in New York.

5 from 2 votes

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Prep Time 15

Cook Time 30

Marinating Time 30

Total Time 1 15

Course Dinner, Main Course

Cuisine American, Mediterranean

Servings Servings

Calories 771 kcal

Equipment

Ingredients

For the Chicken:

¼ cup olive oil
⅓ cup Greek yogurt, full-fat
lemon juice, 2 lemons
1 tablespoon coriander powder
1 tablespoon paprika
1½ teaspoons kosher salt
1 teaspoon black pepper, coarse ground
1 teaspoon ground cumin
¼ teaspoon turmeric powder
4 garlic cloves, smashed
2 pounds chicken thighs, boneless and skinless

For the Rice:

1½ cup basmati rice, rinsed and soaked
2 cups chicken stock
1 teaspoon kosher salt
½ teaspoon turmeric powder
2 green cardamom pods

For the White Sauce:

½ cup Mayonnaise
½ cup Greek yogurt
lemon juice, 1 lemon
½ teaspoon dried oregano
½ teaspoon sugar
½ teaspoon black pepper, coarse ground
¼ teaspoon garlic powder

For the Red Sauce:

1 cup arbol chilies, deseed
½ cup boiling water
6 garlic cloves, minced
1½ tablespoons cayenne pepper
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground caraway
1 teaspoon ground cumin
1 teaspoon salt
2 teaspoons apple cider vinegar
⅔ cup water

For Assembly:

1 head iceberg lettuce, chopped
1-2 Roma tomatoes, diced
2-4 pitas, quartered

Instructions

For the Chicken:

Trim the chicken, cut it into 1½-inch pieces, and add it to a large bowl . Then, combine olive oil, lemon juice, and spices for the chicken in a small bowl.
Pour it over the chicken, add the crushed garlic, and toss to combine. Cover and marinate for 6 hours (at least 30 minutes).
Preheat the oven to 400℉ (204℃). Remove the marinated chicken from the refrigerator 30 minutes before you cook, and let it come to room temperature.
Hold a wide metal skewer with one hand and slide the chicken pieces onto it. Repeat with the remaining ingredients until all the skewers are loaded. Line a rimmed baking sheet with foil and place the chicken skewers onto it, about 1 inch apart.
Bake for 10-15 minutes, flipping the skewers halfway through. Then, broil on high for 4 minutes per side until the chicken turns golden brown. Let the chicken rest on a cutting board for 10 minutes before serving.

For the Rice:

Wash the rice until the water runs clear. Add the rice to a bowl and cover it with water to soak for at least 30 minutes.
Drain the soaking water and add the rice to a medium saucepan with one cup of water. Stir in the salt, turmeric, and green cardamom pods. Bring the pan to a boil over medium heat.
Reduce the heat, cover, and cook until the liquid is absorbed and the rice is tender for 10-15 minutes.
Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 10 minutes before serving.

For the Assembly:

Whisk the ingredients for the white sauce in a small bowl and set it aside.
Soak the deseeded chiles in the boiling water for 30 minutes (do this while the chicken is cooking). Then, transfer the chiles to a food processor or blender and process with the other sauce ingredients: garlic, cayenne powder, paprika, ground coriander, ground caraway, ground cumin, and salt until smooth. Stir in the apple cider vinegar and olive oil.
Remove the chicken from a skewer and add it to a plate with a scoop of rice, chopped lettuce, and tomatoes, and drizzle with red and white sauce to serve. Repeat with the remaining ingredients, and enjoy!

Notes

Expert Tips:

For the best results, marinate the chicken for 6 hours (at least 30 minutes). Use the marinade suggested in this recipe – it’s delicious!
Remove the chicken from the refrigerator for at least 30 minutes before preparing it.
Rinse the basmati rice under cold water until the water runs clear; this helps to remove excess starch and prevent the rice from sticking.
Soak the rice in cold water for at least 30 minutes to an hour to soften the rice and reduce the cooking time.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!