Halal Cart Chicken Over Rice

Ingredients

CHICKEN

  • 1kg boneless chicken breast
  • 1 tbsp + 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp garlic paste
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/2 tsp coriander powder
  • 2 tsp adobo seasoning

WHITE SAUCE

  • Half cup greek yoghurt
  • 1 cup mayonnaise
  • 2 tbsp water
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp parsley, finely chopped
  • 2 tsp sugar
  • 1 tsp lemon juice

RED SAUCE

  • 4 dried chillies
  • 2 tsp cayenne pepper
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp onion power
  • 1/2 tsp black pepper
  • 1 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tomato, chopped roughly

RICE

  • 3 cups of basmati rice
  • 4 1/2 cups water/chicken stock
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 pcs Cardamom
  • 2 pcs Cloves
  • 1 small onion
  • 1 tsp turmeric powder

TOPPINGS

  • Roughly shredded iceberg lettuce
  • Pita bread

Preparation

SAUCES (RED & WHITE)

  • Blend the sauces in separate blenders. Refrigerate until required.

RICE

  • Toast rice over medium heat with the dry spices for 2-3 minutes. Add the chicken stock along with remaining ingredients.
  • Bring to boil and then reduce to a simmer, until cooked through.

CHICKEN

  • Marinate the chicken with all the ingredients (except 1 tbsp olive oil) and refrigerate for at least 1 hour.
  • Heat a griddle pan on medium-high heat. Add the remaining 1 tbsp of olive oil. Add your chicken pieces in batches and cook for 4-5 minutes on each side or until cooked through and juicy.

ASSEMBLY

  • Use a large round bowl.
  • Slice the chicken lengthwise once it is slightly cool.
  • Add the rice as the bottom layer. Top one half side with sliced chicken pieces and other half side with lettuce and pita bread.
  • Top it off with white and red sauce and voila!

GOUDA TIP: You can adjust the spice level of the red sauce by increasing or reducing the amount of dried red chillies. You could also just use less of it while plating, and use the leftover sauces for other dishes – they’re delish!