NYC Halal Chicken and Rice

IngredientsChicken, Rice
Day PartDinner
Menu PartEntree
Cuisine TypeMediterranean

Timothy Gee
Robert Wood Johnson University Hospital

This meal-in-a-bowl resembles a deconstructed gyro, with the grilled chicken topping yellow rice instead of getting folded into a sandwich. At Robert Wood Johnson University Hospital, Executive Chef Timothy Gee strives for authenticity, creating a dish spiced and served very much like those sold from halal street carts in New York City.


Chicken and rice
2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. ground coriander
3/4 tsp. paprika
1/2 tsp. curry powder
10 garlic cloves, minced
3/4 cup Greek yogurt
2 tbsp. lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Canola oil
6 chicken thighs, diced
1 cup sliced onion
Cooked yellow rice
Sriracha, optional

White sauce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup chopped fresh parsley
2 tbsp. white vinegar
1 tbsp. sugar
1 tsp. lemon juice
Salt and pepper, to taste


1. In large bowl, combine cumin, turmeric, coriander, paprika, curry powder, garlic, yogurt, lemon juice, salt and pepper. Add chicken; toss to coat. Marinate overnight in refrigerator.
2. Meanwhile, prepare white sauce: In container, combine all ingredients; mix well. Refrigerate until ready to use.
3. In hot cast iron pan or on hot griddle, heat some canola oil. Saute chicken mixture with onion until chicken is cooked through.
4. To serve, spoon warm rice into bowl; top with chicken and drizzle with white sauce and Sriracha.

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