Halal Guys Inspired Chicken And Rice With Fried Egg Food

HALAL CART CHICKEN

Steps:

• Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

FRIED RICE WITH EGG

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

HALAL GUYS-INSPIRED CHICKEN AND RICE WITH FRIED EGG

Steps:

• For the chicken: In a large resealable bag, combine 1 tablespoon each of the coriander, cumin and ginger, 2 teaspoons of the red pepper flakes, 1 teaspoon of the turmeric, 3 of the garlic cloves, and the cilantro and lemon juice. Add the chicken and refrigerate for 4 hours, turning every hour to distribute the marinade.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and place, skin-side up, on a wire rack set over a baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle generously with salt on both sides. Roast until the juices run clear when the leg is pierced or the chicken reaches an internal temperature 165 degrees F, 25 to 30 minutes. Let rest at room temperature for about 45 minutes. Cut the chicken off the bone and dice into large bite-size pieces. Set aside.
• For the white sauce: Whisk together the yogurt, mayonnaise, parsley, lemon juice, vinegar, sugar and some salt in a bowl. Set aside.
• For the rice: Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the cumin and lightly toast, stirring, for 2 to 3 minutes (do not let the butter brown). Add the rice and bay leaf, stirring to coat in the butter. Stir in the chicken broth, and season with salt. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes. Remove the pot from the heat and let sit, still covered, for another 10 minutes.
• Melt the remaining 1 tablespoon butter in a small skillet. Stir in the turmeric and lightly toast to infuse the butter, about 1 minute. Stir the turmeric butter into the rice just before serving.
• Finish the chicken: Heat the remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in the remaining 1/2 teaspoon ground coriander, cumin, ginger and crushed red pepper, 1 teaspoon turmeric and 1 clove minced garlic, along with 1 teaspoon black pepper. Cook, stirring, until aromatic, about 3 minutes (turn down the heat if the garlic starts to brown).
• Add the reserved chicken to the skillet and cook, stirring occasionally, for 3 minutes. Taste and season with salt as necessary. With a slotted spoon, transfer the chicken to a shallow bowl and keep warm. Keep the heat at medium.
• Slip the eggs into the same skillet and cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
• To serve: While the eggs are cooking, divide the rice among 4 plates. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish.