Name: Street Cart Chicken & Rice Platter Recipe by Tasty
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lb boneless, skinless chicken thighs; 1 medium lemon, juiced; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 3 tablespoons olive oil, divided; 2 teaspoons olive oil; 1 teaspoon ground turmeric; 1 teaspoon sweet paprika; ½ teaspoon ground coriander; 4 garlic cloves, sliced; 2 cups uncooked medium-grain white rice; 2 teaspoons kosher salt; water, as needed; ½ cup mayonnaise; ½ cup plain whole-milk Greek yogurt; ½ medium lemon, juiced; 1 tablespoon Chopped fresh parsley; 1 teaspoon white vinegar; romaine lettuce head, sliced; 1 kirby or medium cucumber, diced; 1 medium vine tomato, diced

Street Cart Chicken & Rice Platter Recipe by Tasty

This street cart chicken and rice platter brings the bold, savory flavors of classic halal cart chicken straight to your kitchen with juicy spiced chicken thighs, fluffy turmeric rice, and a creamy white sauce. Marinated chicken is pan-seared until golden, then served over fragrant rice with crisp lettuce, cucumber, and tomato for a satisfying restaurant-style meal at home. This homemade chicken and rice platter is hearty, comforting, and packed with flavor. It’s an easy take on a beloved street

2 hr 25 min total 20 min prep 1 hr cook 4 servings 1006 cal

Instructions

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1 Make the chicken: Place the chicken in a medium bowl. Drizzle with the lemon juice, oregano, coriander, sweet paprika, garlic powder, onion powder, smoked paprika, cumin, salt, and 2 tablespoons of the olive oil. Toss together until evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour or up to 12 hours.
2 Make the rice: Heat a medium sauté pan or pot over medium-low until hot. Add the olive oil, and let it heat for 15 seconds. Add the turmeric, paprika, and coriander. Cook, stirring constantly, for 15 seconds. Add the garlic. Cook, stirring every few seconds, for 1 minute. Add the rice. Cook, stirring often, until toasted, about 2 minutes. Add the salt and water according to the rice package instructions. Bring to a simmer over medium heat. Reduce the heat to low, and cover with a lid. Cook for 20–25 minutes, until all the water has absorbed. Remove from heat, and let the rice stand, covered, for 10 minutes.
3 While the rice cooks, make the white sauce: Stir together the mayonnaise, yogurt, lemon juice, parsley, and vinegar in a bowl until combined. Cover and refrigerate until ready to serve.
4 Remove the chicken from the refrigerator. Heat a large skillet or cast-iron pan over medium until hot. Add the remaining 1 tablespoon olive oil, and let it heat for 10 seconds. Add the chicken to the skillet. (If you want the chicken to develop a good sear, avoid overcrowding the pan. If you prefer saucier chicken, place all the chicken in the pan at once.) Cook for 6–7 minutes per side, until the internal temperature of the chicken reaches 165°F (74°C). Remove from heat.
5 Arrange the rice and chicken evenly on serving plates. Serve alongside lettuce, cucumber, and tomato as desired. Top with the white sauce.
6 Enjoy!