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A riff on the Serious Eats' classic with spiced chicken with saffron rice, white sauce, herb oil, sumac and pickles.

Halal Cart-Style Chicken and Rice

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A recipe riff on the Serious Eats' classic halal cart-style chicken and rice. Grilled spiced chicken over saffron rice with white sauce, herb oil, sumac and pickles.

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Mix chicken and spices together and let sit for 30 minutes. If you’re marinating the meat any longer than 30 minutes, keep it refrigerated!

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For the condiments: Pickle onions in vinegar, salt, sugar and water. Make white sauce by combining mayo, yogurt, sugar and vinegar. Blend herbs in olive oil until smooth.

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Time to serve! Scatter grilled chicken over saffron rice, white sauce and herb oil. Scatter over some pickled onions, a generous handful of fresh herbs and a good pinch of dried sumac.

For the recipe details, full ingredient list, more inspiration and how-tos visit the site at

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