For the Chicken
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Chicken Thighs | 1 1/2 lb (about 680 g) | 680 g | 1.36 kg | 2.04 kg | 2.72 kg |
| Olive Oil | 2 tbsp | 27 g | 54 g | 81 g | 108 g |
| Salt | 2 tsp | 12 g | 24 g | 36 g | 48 g |
| Black Pepper | 1 tsp | 2.3 g | 4.6 g | 6.9 g | 9.2 g |
| Garlic Powder | 2 tsp | 5.6 g | 11.2 g | 16.8 g | 22.4 g |
| Turmeric | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Paprika | 1 tsp | 2.3 g | 4.6 g | 6.9 g | 9.2 g |
| Cumin | 1 tsp | 2.1 g | 4.2 g | 6.3 g | 8.4 g |
| Lemon Juice | Juice of 1/2 lemonor about 1 1/2 tbsp bottled lemon juice | 24 g | 48 g | 72 g | 96 g |
For the Rice
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Basmati Rice | 2 cups (about 360 g), dry | 360 g | 720 g | 1.08 kg | 1.44 kg |
| Olive Oil | 1 tbsp | 13.5 g | 27 g | 40.5 g | 54 g |
| Turmeric | 2 tsp | 6 g | 12 g | 18 g | 24 g |
| Cinnamon | 1 tsp | 2.3 g | 4.6 g | 6.9 g | 9.2 g |
| Butter | 1 tbsp | 14 g | 28 g | 42 g | 56 g |
| Chicken Stock | 3 cupsor about 2 tsp chicken bouillon dissolved in 3 cups hot water | 720 mL | 1.44 L | 2.16 L | 2.88 L |
For the White Sauce
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Mayonnaise | 1 cup (about 232 g) | 232 g | 464 g | 696 g | 928 g |
| Sour Cream | 1/2 cup (about 115 g) | 115 g | 230 g | 345 g | 460 g |
| Lemon Juice | Juice of 1/2 lemonor about 1 1/2 tbsp bottled lemon juice | 24 g | 48 g | 72 g | 96 g |
| Salt | 1/2 tsp | 3 g | 6 g | 9 g | 12 g |
| Black Pepper | 1/2 tsp | 1.2 g | 2.4 g | 3.6 g | 4.8 g |
| Garlic Powder | 1/2 tsp | 1.4 g | 2.8 g | 4.2 g | 5.6 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Black Pepper | Ground black pepper | ||||
| 1 | 0.75 | ||||
| Turmeric | Ground turmeric | ||||
| — | — | ||||
| Paprika | Ground paprika | ||||
| 1 | 0.5 | ||||
| Cumin | Ground cumin | ||||
| 1 | 0.75 | ||||
| Lemon Juice | 1/2 teaspoon vinegar | 3 tablespoons bottled lemon juice and 1 teaspoon dried grated rind | Bottled lemon juice | ||
| 1 | 0.5 | — | 0.917 | ||
| Cinnamon | Ground cinnamon | ||||
| — | — | ||||
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Chicken Stock | Chicken bouillon | ||||
| 1 | 0.033 | ||||
| Mayonnaise | 1 cup sour cream or plain yogurt | 1 cup cottage cheese (pureed) | |||
| 1 | 1 | 1 | |||
| Sour Cream | 7/8 cup buttermilk or plain yogurt plus 3 tablespoons melted, unsalted butter | ||||
| 1 | 0.875 |
Method
Marinate the chicken
- Trim the chicken thighs and toss them in a bowl with the olive oil, salt, pepper, garlic powder, turmeric, paprika, cumin, and the juice of half a lemon. Rub the spices in well. Let the chicken marinate while you start the rice – the video does not give a time; 30 minutes at room temperature or overnight in the fridge both work.
Cook the rice
- Put the basmati rice in a pot (or a rice cooker, as in the video) with the olive oil, turmeric, cinnamon, and butter, and stir to coat the grains.
- Pour in the chicken stock. On the stovetop: bring to a boil, cover, drop to low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes, then rest 5 minutes off the heat. In a rice cooker: start it and let it finish.
Sear the chicken
- Cut the marinated thighs into bite-size pieces. Heat a large pan over medium-high heat and cook the chicken, stirring occasionally, until golden brown and cooked through, about 8-10 minutes.
Make the white sauce
- Whisk the mayonnaise, sour cream, juice of half a lemon, salt, pepper, and garlic powder together in a bowl until smooth.
Serve
- Pile the rice on a plate, top with the chicken, and drizzle generously with the white sauce. Serve hot.
Notes
Servings: 4 platters (estimated; the creator does not state a yield). Per serving: 1146 kcal, 43 g protein, 78 g carbs, 70 g fat, 2 g fiber. Macros are estimates summed from USDA per-100 g values (boneless skinless chicken thighs, dry basmati rice, mayonnaise, sour cream, olive oil, butter, chicken stock, and spices). Fiber is included, computed mainly from the spices and rice.
Quantities: all ingredient amounts are exact from the creator’s written description in the reel – 1 1/2 lb chicken thighs, 2 cups basmati rice, 3 cups chicken stock, 1 cup mayonnaise, 1/2 cup sour cream, and the spice and lemon amounts above. The yield, marinating time, and cooking times are not stated and are estimates.
Method: reconstructed from the video frames plus standard street-cart technique (the reel has no narration and the description lists ingredients only). The on-screen sequence is: spices mixed into a bowl for the marinade, butter and turmeric added to the raw rice in a rice cooker, bite-size chicken pieces browned in a frying pan, and lemon squeezed into a creamy bowl of white sauce.
The white sauce is generous – the full cup of mayonnaise and half cup of sour cream makes a rich, heavy sauce; dial it back if you like it lighter.
Source: Zachs.foods, “Halal Cart Chicken and Rice” (Facebook reel). https://www.facebook.com/reel/1882119693194093
Want to stay in touch? You can reach me in a variety of ways from my Contact page.