Truckers Chicken Recipes

HALAL CART CHICKEN

Halal Cart Chicken image

If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup fresh lemon juice (about 2 lemons)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch pieces
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving

Steps:

Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

TRUCKER'S CHICKEN

Trucker's Chicken image

What do you get when you toss a butter-and-vermouth-washed bird into a furnace hotter than the engine of a Peterbilt tractor? A bronzed beauty complimented by the flavours of lemon and herbs. You can munch on this all week long, using leftovers in sandwiches and salads. 4 servings, or 1 if eaten all week long

Provided by Millereg

Categories Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2-4 lbs chicken
1 lemon, quartered
1 bunch fresh thyme or 2 tablespoons dried thyme
6 cloves garlic
1 tablespoon ground pepper
1 tablespoon unsalted butter
4 fluid ounces vermouth

Steps:

Preheat the oven to 500°F.
Wash the chicken and pat dry; discard the giblets.
Squeeze the lemon inside the chicken cavity.
Place 2 of the lemon quarters in the very back of the cavity, followed by the thyme.
Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.
Place the chicken on its back in a roasting pan.
Melt the butter in a saucepan.
Remove from the heat, and stir in the vermouth.
Drizzle half the mixture over the chicken.
Bake 20 minutes.
Remove the chicken from the oven.
Using a flat spatula and a carving fork, turn the chicken over onto its breast.
Return to the oven for 20 minutes.
Remove the chicken from the oven and turn it over, breast side up.
Drizzle the remaining basting sauce on top.
Roast until dark golden brown all over, about 20 minutes.
Remove the chicken from the pan and transfer to a carving board.
Let rest 10 minutes before slicing.

Nutrition Facts : Calories 560.5, Fat 39.4, SaturatedFat 12.3, Cholesterol 188.8, Sodium 171.7, Carbohydrate 5.3, Fiber 1.8, Sugar 0.1, Protein 45.7

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