Halal Cart Chicken Recipe

Difficulty

Easy

Servings

4 to 6

Nutrition (per serving 1 of 6 servings)

Calories: 315
Total Fat: 13 g
Saturated Fat: 3 g
Carbohydrates: 16 g
Dietary Fiber: 1 g
Sugar: 0 g
Protein: 31 g
Cholesterol: 142 mg
Sodium: 454 mg

Time

Total time: 1 hr 5 min (including marinating)
Active time: 35 min

If you've visited New York City, you're likely familiar with the vibrant food carts serving chicken over rice. These halal cartsoriginally opened by Egyptian immigrantsquickly became a New York street-food classic. "Halal" refers to meat prepared according to Islamic dietary laws. The chicken is soaked in a spiced lemon-olive oil marinade, then cooked in a hot cast-iron skillet until the pieces are golden and crisp. Served with fragrant yellow rice, fresh salad, pita, and the signature white sauce, this dish showcases the best of quick, flavorful street food.

Ingredients

1/3 cup fresh lemon juice (about 2 lemons)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
6 cloves garlic, minced
Kosher salt and freshly cracked black pepper
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch cubes
Yellow rice, white sauce, lettuce, tomatoes, and pita bread for serving

Instructions

In a large bowl, whisk together lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to make the marinade. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, up to 6 hours.
Heat a large cast-iron skillet over medium-high heat. Cook the chicken in batches so pieces sit in a single layer without overcrowding. Cook without stirring for 5 to 7 minutes until the bottoms brown. Stir and continue cooking until the chicken is cooked through and caramelized on all sides, about 5 more minutes. Transfer cooked chicken to a plate and repeat with remaining pieces.
Serve the chicken with yellow rice, white sauce, fresh lettuce, tomato slices, and warm pita bread.

As the chicken cooks it will release juices; continue cooking over medium-high heat until that moisture evaporates so the exterior crisps while the interior stays tender.