Halal Cart Chicken and Rice

Make the chicken marinade: In a blender, combine olive oil, lemon juice, garlic, oregano, and coriander. Blend until smooth. Season generously with salt and pepper. (5 minutes)

Marinate the chicken: Place chicken thighs in a resealable plastic bag. Pour in the marinade, seal, and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate. (3 hours - overnight)

Prepare the yogurt sauce: In a small bowl, whisk together Greek yogurt, sriracha sauce, and minced garlic. Season with salt and pepper. Refrigerate for at least 1 hour to allow the flavors to meld. (1 hour)

Cook the chicken: Heat a large skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels (discard the used marinade). Cook skin-side down until deeply browned and caramelized, about 4-5 minutes. Flip and cook until cooked through, about 4-5 minutes more, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). (10 minutes)

Rest and chop the chicken: Transfer the cooked chicken to a plate and let it rest for 5-10 minutes before chopping it into bite-sized pieces. (10 minutes)

Cook the rice: Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add turmeric and cumin and cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat, toasting it lightly for about 2-3 minutes. (5 minutes)

Simmer the rice: Pour in chicken broth and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the broth is completely absorbed. (15 minutes)

Rest the rice: Remove the pot from heat and let stand, covered, for another 15 minutes to allow the rice to fully steam and fluff up. (15 minutes)

Assemble: Divide rice and chicken among serving bowls. Drizzle generously with the yogurt sauce. Garnish with chopped parsley or cilantro, if desired. Serve immediately and enjoy!