Reminder–Upcoming Cooking Class: TONIGHT 6:30PM EST

Hey gang,

I’m SO EXCITED to be cooking with you guys again tonight.

When: TONIGHT, 6:30pm EST

How to join: Simply head over to my website and go to the “Livestream” page. It’s that easy! If you can’t make it, do not fret because all classes are recorded–you can view my past classes on the same page.

What we’ll be making: halal cart chicken over rice, a New York City classic! If you’ve been in the big apple, I’m sure you’ve walked by the countless halal carts. One of their most popular items is the chicken over yellow rice. Now, we get to make it ourselves! You’ll notice that we won’t be making the hot sauce from scratch–this is to save on time and lessen the needed ingredients. If you like your chicken and rice hot feel free to use any hot sauce you might have on hand!

Why I chose halal cart chicken over rice: Other than this being one of my favorite comfort meals, we’ll learn some valuable kitchen skills! First, and most importantly, we’ll learn how to make rice that doesn’t suck. One thing I’ve noticed is that people often make rice that comes out mushy or even slightly undercooked. We’ll learn why that is and how we can prevent that. We’ll learn how to make a rice that’s fluffy yet toothsome every single time. We’ll learn about properly seasoning and marinating chicken. And finally, how to make a simple white sauce that lasts long in the fridge and will go well with anything!

Making substitutions: If you prefer chicken breasts over thighs, then go for it. If you want to keep it vegan and use tofu instead of chicken (and make other vegan substitutions) that’s perfectly fine. If you’re missing any spices, feel free to buy them, or just skip them don’t let this stop you! Regardless of how you adapt the recipe to your liking, it will come out delicious.

Here’s what you’ll need–makes about 2 servings, this is the same recipe as on my website. Feel free to make more or less, just make sure to stick to the same ratios! Let me know if you have any questions!

For the Chicken

• 4 boneless, skinless chicken thighs

• 1/2 tbsp paprika

• 1/2 tbsp onion powder

• 1/2 tbsp garlic powder

• 1/2 tbsp cumin

• 1/2 tbsp coriander

• 1/2 tbsp turmeric

• 1/2 tbsp chili powder

• 1/2 tbsp black pepper

• Salt to taste

• Juice of 1 lemon

• 1/4 c olive oil

For the White Sauce

• 1 c mayo

• 1/2 c sour cream

• 1/4 c dried dill (or fresh)

• 1 tsp black pepper

• Pinch of salt

For the Yellow Rice

• 1 1/2 c basmati rice (or rice of choice)

• 2 tsp turmeric

• 1 cinnamon stick (or 1/8 tsp ground cinnamon)

• 5 cardamom pods (or 1/8 tsp ground cardamom)

• 2 c chicken broth (or water)

• 3 tbsp olive oil or butter

Additional ingredients

• Lettuce (iceberg recommended, or any leafy green works)

• Tomato