Halal Cart-Style Chicken and Yellow Cauliflower Rice
with cucumber and tomato salad / yogurt sauce
Don't be intimidated by the number of ingredients in this street food classic. It's fast and easy to prepare and delivers big, bold flavors. You'll want to keep this one on repeat!
Smarts: While this recipe features chicken, other proteins would also be delicious prepared in this way.
Ingredients
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Turmeric - 1/2 tsp
- Cumin, ground - 1/4 tsp
- Salt - 1/4 tsp
- Garlic - 3 cloves , minced
- Salt - 3/4 tsp
- Oregano, dried - 1 tsp
- Coriander, ground - 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Cinnamon, ground - 1/2 tsp
- Allspice, ground (opt) - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, olive - 2 Tbsp
- Lemon juice - 2 Tbsp
- Vinegar, white - 1 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Oil, cooking - 1 Tbsp
- Hot sauce - for serving (use your favorite)
- Cucumbers - 12 oz , diced
- Tomatoes, medium - 2 , diced
- Parsley, fresh - 1/4 cup , stems removed and roughly chopped
- Vinegar, red or white wine - 1 1/2 Tbsp
- Yogurt, plain and paleo-friendly - 1/2 cup
- Vinegar, white - 1 Tbsp
- Water - 1 tsp
- Lemon juice - 1 tsp
Prep
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Make cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Heat a pan over medium-high heat and add butter. When butter is melted and bubbly, add turmeric, cumin, and salt (portion for cauliflower rice), and stir until spices are fragrant, ~1 minute. Add cauliflower and stir to coat evenly with spices. Saute cauliflower in seasoned butter for ~5 minutes, until tender but still crunchy. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
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Make marinade - Mince the garlic. Combine salt (portion for chicken), oregano, coriander, paprika, cinnamon, allspice (if using), black pepper, garlic, olive oil, lemon juice (portion for chicken), and vinegar (portion for chicken). (Can be done up to 5 days ahead)
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Marinate chicken - Slice chicken in half lengthwise to thin. Combine chicken with marinade and tenderize with a fork. Cover and refrigerate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)
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Make yogurt sauce - In a small bowl, whisk together yogurt, vinegar (portion for sauce), water, and lemon juice (portion for sauce). Taste and season with some salt and pepper, or more lemon juice, if desired. Add an extra splash of water if needed to reach a thin pouring consistency. (Can be done 1 day ahead)
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Make
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Heat a large skillet with cooking oil over medium heat. Remove chicken from marinade (discard marinade). Add chicken to heated oil and sear on both sides until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a plate and cover loosely with foil. Allow to rest for ~5 minutes before slicing.
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While chicken is cooking, place cucumbers, tomatoes, and parsley in a large serving or mixing bowl. Add vinegar (portion for salad) and a pinch of salt and toss to combine.
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If cauliflower rice was made ahead of time, warm it in the microwave.
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If sauce was made ahead of time, give it a stir.
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Slice chicken into strips or bite-sized pieces.
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Make a bed of cauliflower rice on serving plates. Arrange sliced chicken and cucumber and tomato salad on top of rice. Drizzle yogurt sauce over everything.
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Serve chicken and cauliflower rice with hot sauce for topping. Enjoy!
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