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Bowl of halal cart chicken, pilau rice, salad, garlic sauce and chilli sauce.

Halal Cart Chicken, Rice & Salad Bowls

These halal cart chicken bowls are full of spiced chicken, yellow rice and salad and topped with garlic and chilli sauce. A delicious and easy weeknight dinner!
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Middle Eastern
Ingredients Method

Ingredients
  

For the Chicken
  • 400 g Chicken Thighs
  • 2 tbsp Greek Yoghurt
  • 1 tbsp Olive Oil
  • 1 tbsp Turmeric
  • 1 tbsp Smoked Paprika
  • 2 tsp Cumin
  • 2 tsp Coriander Powder
  • 1 tsp Cinnamon Powder
  • 1/2 Lemon Juiced
For the Rice
  • 150 g Basmati Rice
  • 1 Cinnamon Stick
  • 2 Bay Leavs
  • 5 Cardamom Pods
  • 5 Cloves
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 2 tsp Olive Oil
  • 250 ml Boiling Water
For the Salad
  • 1 Tomato
  • 4 Romaine Lettuce Leaves
  • 1 Pitta Bread
  • Garlic Sauce See below
  • Sriracha Chilli Sauce Or other chilli sauce
For the Sauce
  • 2 tbsp Mayonnaise
  • 1 tbsp Greek Yoghurt
  • 1 tsp Olive Oil
  • 3 cloves Garlic
  • 2 tsp Garlic Powder
  • 2 tsp Oregano
  • 2 tsp Red Wine Vinegar
  • 1/2 Lemon Juiced

Method
 

  1. Mix the marinade ingredients for the chicken in a bowl and add the chicken thighs. Vocer and leave in the fridge to marinate for 2 hours.
  2. Heat the oven to 200°C. Put the chicken in the oven for 15 minutes.
  3. Wash the rice and set aside. Heat a pan over medium high heat and add the olive oil and whole spices. Toast for a minute or so.
  4. Add the rice, salt and turmeric, mix well and add the boiling water. When the water boils again, put the lid on and immediately drop the heat to low. Cook for 15 minutes.
  5. Add the sauce ingredients to a blender and blend until smooth. Season with salt and pepper to taste.
  6. When the rice and chicken have finished, take the rice off the heat and leave covered to steam for 5 minutes. Move the chicken to under the grill element and grill for a couple of minutes.
  7. Shred the lettuce and chop the tomatoes into wedges. Toast the pitta and chop it up into pieces.
  8. Add the rice to the bowls and assemblethe salad around the sides. Dice the chicken and add it on top. Drizzle the sauces over the top and serve!