Halal Cart Chicken Bowl – But Better

Step 1: Prepare and Marinate the Chicken

Cut 2 lbs of boneless, skinless chicken thighs into bite-sized pieces, approximately 0.5 to 0.75 inches. In a bowl, combine the chicken with 1 tbsp + 1 tsp kosher salt, 0.5 tsp turmeric, 2 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp freshly ground black peppercorns, 2 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp dried oregano, 3 tbsp lemon juice, 0.25 cup harissa (optional), and 1 grated clove of garlic. Massage the marinade thoroughly into the chicken until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least overnight, or up to 2 days for best results.

Step 2: Prepare the Turmeric Rice

Place 2 cups of basmati rice into the rice cooker pot. Wash the rice by adding water, agitating it with your hand until cloudy, then carefully tipping out the water, repeating 2-3 times until the water runs clear. Spread the washed rice evenly in the pot. Add 1 tsp turmeric, 0.5 tsp cumin, 0.25 tsp onion powder, 0.5 tsp garlic powder, 0.5 tsp MSG, and 1.5 tsp kosher salt. Pour in 2 cups of chicken stock (equal parts to rice). Stir gently to combine all ingredients. Place the pot into the rice cooker, close the lid, and start the cooking cycle.

Step 3: Make the Red Sauce (Hot Sauce)

In a small saucepan, combine 1 cup of water and 10 dried chili de arbol. Bring to a boil over high heat and simmer for 3-4 minutes until the chilies are softened and pliable. In a blender, add 0.5 cup harissa, 1 tsp smoked paprika, 2 tsp sugar, 3 tbsp white distilled vinegar, 2 cloves of garlic, and a generous pinch of salt. Carefully pour the boiled chilies and all the cooking water into the blender. Blend on high speed until the sauce is as smooth as possible. For an extra smooth sauce, pass it through a fine-mesh sieve, using the back of a spoon to push the liquid through and discard any remaining solids. Taste and adjust salt if needed.

Step 4: Prepare the White Sauce

In a bowl, combine 0.75 cup mayonnaise, 0.5 cup sour cream, 0.5 tsp sugar, 0.5 tsp MSG, a generous pinch of salt, 1.5 tbsp lemon juice, 2 tsp white distilled vinegar, 1 grated clove of garlic, and a little freshly cracked black pepper. Whisk all ingredients together until thoroughly combined and smooth. Taste and adjust seasoning with more salt or pepper if desired.

Step 5: Prepare the Tomatoes

Remove the tops of 2 Roma tomatoes. Cut out the core and gently push out the jelly-like seeds. Dice the tomato flesh into 0.5-inch batons, then into 0.5-inch cubes. Place the diced tomatoes in a bowl, season with a touch of salt, and drizzle with extra virgin olive oil. Toss gently to combine. Set aside to allow the tomatoes to cure slightly in their juices.

Step 6: Cook the Marinated Chicken

Heat a flat top griddle or large pan over medium-high heat. Add a little vegetable oil to coat the surface. Lay the marinated chicken pieces onto the hot surface in a single, even layer, ensuring not to overcrowd the pan. Sear for approximately 2-3 minutes until a nice char and Maillard reaction develop. Flip the chicken pieces, reduce the heat to medium, and continue cooking on the other side, turning and tossing occasionally, until the chicken is fully cooked through to an internal temperature of 165°F (≈75°C) (approximately 75°C) (74°C (≈165°F) (approximately 165°F)). Once cooked, grate 1 clove of garlic over the hot chicken and toss to incorporate the garlic flavor.

Step 7: Finish the Rice

Once the rice cooker indicates the rice is done, open the lid. Add 2 tbsp of cold unsalted butter, cut into small cubes, to the rice. Gently fluff the rice with a spatula, allowing the butter to melt and coat the grains, preventing sticking and adding richness. Be careful not to break the rice grains too much.

Step 8: Assemble and Serve the Halal Cart Chicken Bowl

To assemble, lay a generous layer of the golden turmeric rice in a foil bowl. Place a nice pile of the cooked chicken next to the rice. Add a portion of shredded iceberg lettuce and a spoonful of the seasoned diced tomatoes. Drizzle generously with the white sauce, then add a lighter drizzle of the red sauce (adjusting to your spice preference). Serve immediately with a few pieces of pita bread on the side, if desired. Enjoy!

• Marinate the chicken thighs overnight for best flavor and tenderness.

• Wash the rice thoroughly until the water runs clear to remove excess starch.

• Strain the red sauce through a fine-mesh sieve for a smoother texture and to remove seeds.

• Season the diced tomatoes with salt and olive oil to enhance their flavor while the other components are prepared.

• Cook chicken in a single layer to ensure proper searing and avoid steaming.

• Chicken breast can be used instead of thighs, but thighs are recommended for juiciness and flavor.

• Adjust or omit cayenne and harissa in the chicken marinade and red sauce for less spice.

• Serve with pita bread on the side or use it to wrap the bowl ingredients.