'Streetcart' Chicken & Rice

So, shame though it may be, I've never actually been to New York. This dish, however, gets its name from the New York street carts that reputedly serve up this delicious dish to hungry fans on NYC sidewalks.

I'm glad to see the Food Truck concept finally making it's way to Melbourne. Melbourne streets have been devoid of food stalls for years now, after the last of the late night hot dog stands was sent packing. But now i believe food trucks creep around, particularly the Collingwood areas. I can only hope they'll come to Hawthorn one day!

Anyways, this recipe which i found from here,  is a deliciously fragrant, garlicky and spiced mixture of slightly smokey meat and soft, fluffy rice. The original recipe for the sauce was too sweet for me, so i omitted the sugar.

Ingredients (Makes 4 serves)

Chicken

• 1kg chicken thigh fillets, skinless
• 3 cloves garlic
• 1/4 cup chopped oregano
• 2 tbsp lemon juice
• Salt and pepper
• 1/2 tsp coriander
• 1/4 cup olive oil
• 1 tbsp canola or olive oil

Rice

• 2 tbsp butter
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1 1/2 cups basmati rice
• 2 1/2 cups chicken stock
• Salt and pepper

Sauce

• 1/2 cup natural yogurt
• 2 tbsp mayonnaise
• Juice of 1/2 a lemon
• 1/4 cup chopped parsley
• Salt and pepper to taste

Method

Finely chop the oregano and garlic

Mix with the 1/4 cup olive oil, lemon juice, salt and pepper and coriander

Place the chicken thighs in a zip lock bag and pour in 1/2 marinade and massage well.

Leave for 2-4 hours to marinate, refrigerating the remaining marinade separately
Place the chicken thighs on a paper towel and pat dry.
Heat a large frying pan over medium-high heat with the 1 tbsp oil.
Add the chicken thighs and cook without touching for 4-6 minutes on one side, until well browned.

Turn and cook on the other side until cooked through
Place on a board to rest, then chop into bite sized pieces.

Refrigerate until required.
Rinse and drain the rice well.
In a dutch oven, melt the butter over medium heat

Add the turmeric and cumin and cook for 30 seconds or until fragrant.

Add the rice, and cook, stirring, for 2-3 minutes or until you begin to smell popcorn.

Add the stock and season with salt and pepper
Bring to the boil then reduce heat and cover
Cook for 15 minutes
Leave to rest, off the heat for a further 15 minutes.
Remove the lid and fluff up the rice.

To make the sauce, simply combine the ingredients in a bowl and refrigerate until required

To serve, toss the chicken with the remaining marinade in a frying pan until heated through.

Serve on the rice with a dollop of the sauce on top.