This is a riff on the ever-so-popular Halal-cart Style Chicken from Serious Eats. That recipe is perfection. But after making it over and over, as you obviously would with that recipe, you start adapting and changing it to make it all your own. This is the current version that’s on repeat at our house.

When looking at the full recipe, it may seem like a lot of parts, but it’s really just a bunch of dumping, mixing, and then letting things sit. The only real cooking part is grilling the chicken and making some rice. The whole thing really comes together when you plate it up. The sauces, spices, and tang from the pickles all work together so well. It’s like magic. The ultimate chicken and rice plate.

The sauces, spices, and tang from the pickles all work together so well. It’s like magic. The ultimate chicken and rice plate.

What is Halal? Why is this “Halal Cart-style”?

Halal is an Arabic term that means “permissible” or “lawful” in Islamic law. When applied to food, it refers to the dietary guidelines outlined in the Quran (the holy book of Islam) and the Hadith (words and actions of the Prophet Muhammad). Halal food must adhere to specific rules, including the method of slaughter for animals. Certain foods are allowed and others are forbidden.

Halal carts serve food that is prepared according to these Islamic dietary laws. These carts often specialize in Middle Eastern or halal dishes, such as gyros, falafel, kebabs, and of course, chicken over rice. Which is what this recipe is referencing, hence the “Halal Cart-style” in the recipe title.

Some ingredient you’ll need to make Halal Cart Chicken and Rice:

Cumin

Dried cumin is a versatile spice with a warm, earthy flavor. It’s commonly used in cuisines around the world, particularly in Indian, Mexican, and Middle Eastern dishes.

Saffron

Saffron is a prized spice known for its vibrant color, distinct flavor, and aromatic qualities. Harvested from the stigma of the crocus flower, saffron is one of the most expensive spices in the world by weight.

Corriander

Coriander is the dried seed of the coriander plant, also commonly known as cilantro. These seeds have a warm, citrusy flavor with a subtle sweetness, quite distinct from the fresh leaves. They are commonly used in Indian, Middle Eastern, and Latin American cuisines. Ground coriander is a key ingredient in curry powders and spice blends, while whole coriander seeds are often toasted before being used to enhance their flavor.

Olive Oil

Olive oil is a staple in Mediterranean cuisine and is loved for its rich flavor. It comes in several varieties, including extra virgin, virgin, and refined olive oil, each with its own flavor profile and culinary uses. Extra virgin olive oil, what you’ll want to use here, is made from the first pressing of the olives, is considered the highest quality and is often used for dressing salads and finishing dishes. Virgin and refined olive oils are typically better suited for cooking at higher temperatures.

I typically use either Italian or Greek olive oil. I’m part Italian, my husband and neighbors are Greek, so there is a constant debate about who has the better olive oil. To try and settle this debate I’m typically gifted quite a bit of olive oil to taste. In this case, I was lucky enough to have some Palestinian olive oil given to me to try out and compare. This Palestinian olive oil had a super rich, fruity flavor and was delicious. If you see Palestinian olive oil where you grocery shop, grab it, it’s very good. I will definitely be getting more.

This recipe, while it has many parts, is one of our favorite weeknight dinners. I typically won’t be making pickled onions every time we eat this; I’ll already have some in the fridge, or I would just go without. And if I were really short on time (or patience), I might even skip the herb oil and just add some extra fresh herbs at the end. Do what works for you.

I would recommend getting your chicken marinated as far in advance as you can. It can sit in the marinade for up to 4 hours, but if you only have 30 minutes, that’s fine. It will still be delicious. To make this recipe as efficiently as possible, I would recommend getting the chicken mixed, marinated, and stashed in the fridge. Next, start your rice and then make your pickled onions and sauces. Once the rice is done, you will grill up that chicken. This whole dinner shouldn’t take any more than an hour to make. And it’s pretty low effort for a seriously delicious reward.

Halal Cart-Style Chicken and Rice With White Sauce

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