This spin on the popular New York “halal cart” dish makes for a simple, delicious dinner.

Ingredients

  • 6 chicken thigh fillets
  • 2 tbsp olive oil, plus 2 tbsp extra for frying
  • 1 tsp dried oregano
  • juice of ½ lemon
  • 3 garlic cloves, finely minced
  • salt and pepper, to season
  • shredded lettuce, to serve
  • sliced tomato, to serve

GARLIC SAUCE

  • ¾ cup Greek yoghurt
  • ½ cup mayonnaise
  • 4 garlic cloves, finely minced
  • 2 tbsp finely shredded parsley
  • juice of ½ lemon

Yellow rice

  • 2 tbsp vegetable oil
  • 4 garlic cloves, bruised
  • 1 tsp turmeric powder
  • 2 cups uncooked rice
  • 1 litre chicken stock
  • 1 tsp chicken stock powder

Method

  • Step 1- Combine the chicken with the 2 tablespoons of olive oil, oregano, lemon juice and garlic and season well. Set aside for at least 20 minutes.
  • Step 2- Mix the ingredients for the garlic sauce and season with salt and pepper.
  • Step 3- For the rice, heat the vegetable oil in a deep saucepan and fry the garlic for a minute, then add the turmeric and rice and cook for about 2 minutes until lightly toasted. Transfer to a rice cooker, add the chicken stock and stock powder, and cook according to the rice cooker directions. Alternatively, add the chicken stock and stock powder directly to the saucepan, cover the pan and reduce the heat to very low. Simmer for a further 12 minutes, then turn off the heat and stand for 5 minutes.
  • Step 4- Heat a large frying pan over medium-high heat. Add the extra 2 tablespoons of olive oil and fry the chicken thighs for about 4 minutes on each side until just cooked through. Remove and rest for 3 minutes, then slice the chicken and serve it with the yellow rice, shredded lettuce, tomato slices and garlic sauce.