The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Gumbo 🌄 💤 ⏳
Gyro (Greek) Sandwich 🌄 💤 ⏳
Gyro Meat With Tzatziki Sauce 🌄 💤 ⏳
Halal Cart-Style Chicken and Rice With White Sauce 🌄 💤
Ham Loaf 🌄 💤 ⏳
Ham Loaf 🌄 💤 ⏳
Ham Waffles with Pineapple Topping 💤 ⏳
Hambone Soup 🌄 💤 ⏳
🖨 🖨
Halal Cart-Style Chicken and Rice With White Sauce
Halal Cart-Style Chicken and Rice With White Sauce
{Serving suggestion only*}
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Recreate the legendary flavors of New York City's halal street carts right in your own kitchen with this authentic-tasting chicken and rice masterpiece. Succulent boneless chicken thighs are marinated in a bright blend of lemon juice, oregano, and fragrant spices, then cooked to golden perfection and chopped into tender, flavorful chunks. The aromatic rice—infused with turmeric and cumin—provides the perfect golden bed for the juicy chicken, while the signature creamy white sauce brings it all together with its tangy, herbaceous character. Fresh shredded lettuce and ripe tomato wedges add a cool, crisp contrast, and warm, buttery pita strips offer the ideal vehicle for scooping up every delicious bite. Drizzle on some fiery harissa-style hot sauce to customize the heat level to your liking. This recipe delivers that iconic street food experience: the perfect marriage of spiced, caramelized chicken, fragrant seasoned rice, and that irresistible creamy sauce that halal cart devotees dream about. Whether you're craving a taste of late-night city life or simply want a crowd-pleasing dinner that's both hearty and satisfying, this dish captures all the magic of the real deal. Serve family-style with plenty of extra sauce on the side for an authentic halal cart experience at home. - Claude
No Jump Zone
Ingredients
For the chicken:
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh oregano
1/2 tsp ground coriander seed
3 garlic cloves, roughly chopped (about 1 1/2 Tbsp)
1/4 cup light olive oil
Kosher salt and freshly ground black pepper
2 lb boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)
1 Tbsp vegetable or canola oil
 
For the rice:
2 Tbsp unsalted butter
1/2 tsp turmeric
1/4 tsp ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth

(continued in the next column ↗️)

Kosher salt and freshly ground black pepper
 
For the sauce:
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 Tbsp sugar
2 Tbsp white vinegar
1 tsp lemon juice
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
 
To serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Harissa-style hot sauce, for serving
Directions
For the chicken:
Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender.
Blend until smooth.
Season the marinade to taste with kosher salt and black pepper.
Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator).
Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade.
Remove the chicken from the bag and pat it dry with paper towels.
Season with kosher salt and pepper, going heavy on the pepper.
Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking.
Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes.
Using tongs, flip the chicken.
Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F (74°C) on an instant-read thermometer, about 6 minutes longer.
Transfer the chicken to a cutting board and allow to cool for 5 minutes.
Using a chef's knife, roughly chop the chicken into 1/2- to 1/4-inch chunks.
Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
 
For the rice:
Melt the butter over medium heat in a large Dutch oven.
Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
Add the rice and stir to coat.
Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
Add the chicken broth.
Season to taste with salt and pepper.
Raise the heat to high and bring to a boil.
Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
 
For the sauce:
In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 tsp black pepper.
Whisk to combine.
Season to taste with salt.
 
To serve:
Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet.
Cook over medium-high heat, stirring occasionally, until heated through.
To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four plates.
Pile the chicken on top of the rice.
Top with the white sauce and hot sauce.
Serve immediately, passing extra sauce at the table.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 1020; Total Fat: 61g (Saturated Fat: 16g); Cholesterol: 235mg; Sodium: 920mg; Total Carbohydrates: 69g (Dietary Fiber: 3g, Sugars: 6g); Protein: 51g; Calories from Fat: 549 (54%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... This recipe is adapted from Serious Eats. The marinade does double duty, flavoring the chicken before cooking and then being tossed with the chopped cooked chicken for extra flavor. If you're short on time, you can marinate for just 1 hour, but 4 hours will give you even more flavor. The white sauce is best when made ahead and allowed to chill for at least 30 minutes so the flavors can meld together.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: chicken, rice, halal, middle eastern, sauce, street food
🗂️ Categories: 🌯 Middle Eastern, 🍗 Chicken & Other Poultry, 🍽️ Dinner
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Halal Cart-Style Chicken and Rice With White Sauce was added on January 05, 2026 and last updated on January 05, 2026.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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