Halal Cart‑Style Chickenand Yellow Rice

Marinate the chicken

1. 1

   combine plain yogurt, lemon juice, olive oil, kosher salt, cumin, coriander, black pepper, oregano, onion powder, and garlic powder; toss the thighs to coat and refrigerate for about 30 minutes.

2. 2

   Rinse the basmati rice in a fine‑mesh strainer until the water runs clear; drain well.

3. 3

   Heat 3 tbsp oil in a saucepan over medium‑high heat until shimmering, add the rice and toast 4‑5 minutes, stirring until the grains are nearly opaque.

4. 4

   Stir in the butter and turmeric until the butter melts and the rice turns yellow.

5. 5

   Add chicken stock, Better Than Bouillon, garlic powder, and onion powder; bring to a simmer, then cover and reduce heat to low. Cook 15 minutes, then remove from heat and let steam, covered, for another 15 minutes. Fluff with a fork and set aside.

6. 6

   Preheat a 12‑inch sauté pan over medium‑high heat. Add a generous amount of oil, place the marinated thighs smooth‑side down, press with a weight or spatula, and sear 4‑5 minutes until deep golden brown.

7. 7

   Flip the thighs, transfer the pan to a 425°F oven, and roast 7‑9 minutes until the internal temperature reaches at least 185°F.

8. 8

   While the chicken roasts, make the white sauce: whisk together mayonnaise, plain yogurt, lemon juice, kosher salt, and minced garlic until smooth and pourable.

9. 9

   Rest the roasted thighs on a plate for about 10 minutes. Add roughly 2 tbsp water to the pan, scrape up the browned bits to form a chicken jus, then toss the rested thighs in the jus and dice into chunks.

Assemble bowls

10. 10

    place a serving of yellow rice, top with chicken chunks, diced lettuce, and tomatoes, then drizzle with the white sauce and the red sauce (sriracha mixed with Louisiana hot sauce).