Two Versions of Halal Chicken
Prep Time: 20 minutes
Cook Time: 35 minutes
You Will Need:
Chicken or Eggplant
Mayonnaise or Vegan Substitute
Hot Sauce (optional)
Start the rice ahead of time. Bring 2 cups water to a boil, add one cup rice, and bring heat to low, cook 18-20 minutes and remove from heat, fluff with a fork.
Palm size (4 oz.) piece of chicken, cubed per person or
1 cup cubed eggplant per person
2 tbs lemon juice
2-3 cloves of fresh garlic (or 1 tsp garlic powder)
1 tbs fresh oregano (or 2 tbs dried oregano)
2 tbs ground coriander
2 tbs olive oil
2 tbs cup white vinegar
Fresh Ground Pepper
Salt & pepper chicken or eggplant, then marinate in olive oil, vinegar, and spices. Let marinate for at least 30 minutes – overnight.
Preheat a pan and add olive oil, add chicken and keep cover off, on medium/high heat add eggplant and cover over low/medium heat for 15 minutes, or until chicken is cooked through.
For White Sauce;
1/4 cup mayonnaise or vegan substitute
2 tbs white vinegar
1 tsp salt 1 tsp sugar
1 small handful of chopped parsley
Black pepper to taste
Add a side salad for a complete meal.
Halal Eggplant (vegan)