Halal usually refers to the method of slaughter that makes meat acceptable for Muslims to eat, but in NYC it's shorthand for the halal carts serving street meat, most often a plate of chicken and rice topped with a pair of contrasting sauces and served with a simple iceberg and tomato salad.
For about $8 it's an affordably delicious meal in a notoriously expensive city. After our last trip to New York and a few sidewalk dinners of chicken and rice, I wanted to make it at home. I started with the leftovers from a roasted chicken.
For the shopping list
cooked Chicken, picked from bone*
Roma Tomatoes, chopped (or canned semi dried tomatoes)
Iceberg or Romaine lettuce, shredded (or shredded green cabbage)
*substitute 3 chicken thighs, toss with olive oil, chopped shallot, and shawarma spice mix, bake at 350F for about 20 minutes or until done.
From the kitchen
Cook the shallot in a little olive oil for about 10 minutes, then add the cooked chicken and shawarma spice mix. Cook until heated through, about 5 minutes.
Mix the cooked rice with the turmeric and heat.
Serve the chicken on top of the rice with the lettuce and tomato alongside.
Drizzle everything with both the yogurt sauce and harissa (or Bobbie’s Boat sauce).
Dissolve a teaspoon each of sugar and salt in a 2 tablespoons of apple cider vinegar.
Stir in a teaspoon of purple stripe garlic powder, add 2 tablespoons of olive oil, and stir to emulsify.
Mix in 2 tablespoons of mayo and about a cup of your favorite Greek-style yogurt.