Halal Cart Chicken
Serves: 6
Total Cook Time: 45
Prep Time: 15
Cook Time: 30
Ingredients
Chicken
- 1.5 lbs chicken thighs
- 2 TBSP oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 lemon, juiced
Side Veg
- Side veg of choice: green beans, broccoli, etc.
- 1/2 tsp each salt, pepper, garlic powder, and paprika
Rice / Quinoa
- 2 cups rice or quinoa
- 2 TBSP olive oil
- 2 tsp turmeric
- 1 tsp cinnamon
- 2 cups chicken bone broth
White Sauce
- 2/3 cup plain Greek yogurt (or tzatziki)
- 1/2 lemon, juiced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Instructions
- Trim chicken and cut into bite-size pieces. Season the chicken with oil, salt, pepper, garlic powder, turmeric, smoked paprika, cumin, and lemon juice; set aside.
- In a pressure cooker (Instant Pot), combine rice or quinoa, olive oil, turmeric, cinnamon, and chicken bone broth. Stir together, seal lid, and pressure cook on high for 3-5 minutes, then allow a 10-minute natural pressure release.
- In a small bowl, whisk together the white sauce ingredients (Greek yogurt, lemon juice, salt, pepper, and garlic powder). Set aside in the fridge.
- Cut veg as needed and season with 1/2 tsp each of salt, pepper, garlic powder, and paprika. Cook on cooking surface/pan as desired.
- Sear seasoned chicken in a hot skillet for 2-3 minutes per side until cooked through. Deglaze pan with a splash of water if needed.
- Assemble bowls with the pressure-cooked rice on the bottom, topped with chicken and vegetables. Top with the white sauce.
