Copycat NYC Halal Guys Chicken with a Kick
Okay I’m going to be completely honest here (as always). I was never impressed by Halal Guys in New York. When they opened up franchises in California, it had been quite a while since I’d had their food, so I gave it a try. Unfortunately, I still wasn’t impressed. The fatty mouthfeel just wasn’t for me.
BUT. That’s not to say I don’t support them and their mission to make prepared halal food so readily available all over the world. I admire that deeply. So on my most recent trip to NYC, I paid another visit to the original 53rd St Halal Guys cart (just a couple blocks south of Central Park). On that cold drizzly day, it hit the spot (my love handles, to be specific). I still didn’t like the fatty film it left in my mouth but that’s when I figured “hey…I can make a healthier version of this at home!”
Enter Spice Tree Organics and their NYC Halal Cart Blend. This spice blend is NOT meant to mimic the Halal Guys chicken, but enhance it. The flavors are similar enough to resemble the Halal Guys chicken but takes it to the next level.
So that’s the first kick.
The second kick is the rice. Instead of ‘basic’ turmeric dyed basmati rice, I decided to make basmati rice with Persian Saffron from SLO Food Group. The subtle flavor kick paired quite well with the spices of the chicken!
THE CHICKEN
2 lbs boneless chicken thighs or quarters
2 tbsp oil
1 tbsp white vinegar
1 tsp garlic (minced or paste)
2 tbsp Spice Tree Organics NYC Halal Cart blend
1 tsp salt
Mix the non-chicken ingredients together and then toss/coat the chicken in it. Marinate for at least 1 hour (and no more than 4 hours).
Add 1-2 tbsp of vegetable oil in a nonstick skillet and turn on the heat to medium.
Once the oil and skillet are hot, add the chicken to the pan. You should hear an instant sizzle. Let the chicken cook for 4-5 minutes and then flip it. Don’t touch it once you set it in the pan! Let it sear nicely!
It should take about 20 minutes (≈ 3-4 turns) to cook through completely.
Optional: After both sides have seared, you can cover the pan to let the chicken finish cooking through with steam (in an effort to retain moisture). However, once you do this, you’ll create moisture/water in the pan which will then prevent the future pieces from getting seared properly. In order to get a good sear, you need the pan to be dry and only have an oil/fat in it.
THE WHITE SAUCE
1/2 cup of greek yogurt or sour cream
1/2 cup of mayonnaise
1 tsp white vinegar
2 tbsp water
1/4 tsp black pepper
Mix together and store in the fridge in a squeeze-bottle.
Enjoy!!
THE RICE
1 cup basmati rice, soaked for 2 hours or more
1 tbsp butter
a pinch of persian saffron
2 tbsp hot water
2 cups chicken stock or water (or a combo of the two)
Heat up the butter in a small pot (2-3 qt should suffice).
Grind up the saffron in a mortar with a pestle. Add the 2 tbsp of hot water to the mortar and let sit for a few minutes.
Add the pre-soaked (and strained) rice to the hot, bubbling butter. Toast it.
Add the liquid saffron to the toasting rice. Stir until fully incorporated.
Then add the chicken stock and/or water and bring it to a boil.
Once boiling, cover with lid and drop the heat to low. Cook for about 15 minutes. Keep an eye on it after the 10 min mark to see if all the liquid’s been absorbed. Depending on the depth of your pot and the heat from your stove (electric and gas stoves vary), your rice might cook/absorb the liquid faster.
Once all the liquid has been absorbed (or nearly), remove from heat and stir it/fluff it up. Feel free to check if it’s completely cooked. Keep covered (to keep the steam in) until ready to serve.
