Halal Cart Chicken & Rice

Hey my lovelies,

Today Im bringing you this super quick and delicious halal cart chicken and rice. This is one of my favourite things to eat when Im in NYC/NJ and seeing as COVID has restricted all travel I thought I'd bring NYC to London!

One of the things I love about this meal is not only is it super quick to make and super delicious its also really healthy. Eating healthy doesn't mean that you have to eat chicken and broccoli every single day and thats why I love meals like this because you get the best of both worlds.

To make it even healthier you can always use chicken breast and use less oil to fry your plantain so it's completely up to you.

Tips for this recipe:

• As always I recommend seasoning the chicken the night before you cook for the best flavour

• For this recipe I also recommend making the white sauce the day/night before to really let all the ingredients mix and sit together

Ingredients

For the chicken:

- 850g chicken thighs

- 1 tsp oregano

- 1 tsp garlic & coriander seasoning (if you don't have this as a blend use 1/2 tsp coriander & 1/2 tsp garlic granules

- 1 tsp adobo seasoning (if you don't have adobo feel free to use chicken seasoning)

- 1 tsp parsley

- 1 tsp cayenne pepper

For the rice:

- 300g basmati rice

- 11/2 tbsp butter

- 2 tsp turmeric

- 1/2 tsp cumin

- 600ml chicken stock

For the white sauce:

- 1/2 cup greek yoghurt

- 1 cup mayo

- 2 tbsp water

- 1 tbsp white vinegar

- 1/2 tsp black pepper

- 1 tsp parsley

- 2 tsp sugar

- 1 tsp lemon juice

- 1/2 tsp adobo seasoning

Extras:

- Tomato

- Lettuce

- Pitta bread

- Plantain

-Vegetable oil

Directions:

- Season your washed and dried chicken with all the chicken seasonings above. Cover and place in the fridge till you're ready to cook.

- Add all your ingredients for the white sauce into a bowl and mix until combined. Cover and place in the fridge till you're ready to cook.

- When you are ready to cook, in a pan or cast iron skillet add 2 tbsp oil and over a medium heat cook your chicken thighs for 5 minutes on each side

- Take the thighs out of the pan and cut them into little pieces, throw them back in the same pan, cook for another 2-3 minutes and mix them up so they absorb all of the juices.

- In a pot add your butter, turmeric and cumin and mix. Let it cook for about 30 seconds.

- Add your washed and drained rice.

- Add your chicken stock and bring to a boil, then lower to a simmer, cover and cook for about 10 minutes or till your rice is ready.

- Peel the plantain and cut diagonally.

- In another pot add enough vegetable oil so that when you add your plantain they are covered.

- Add your plantain a few slices at a time and cook until they turn a nice golden brown flipping every few seconds so that they don't burn.

- Place them on some kitchen paper to drain any excess oil.

- Heat up your pitta so its soft

- Wash and chop up your salad

- Plate everything up and serve and enjoy!