I’m baaaaack! The past six months have been pretty hectic. I started running and completed three 5K’s, one 10K, and two half marathons! The training has taken up most of my time so I haven’t had the time to cook and blog. Most of the time I would just go home after work, get a run in, shower, cook, and then unwind a bit before going to bed. I haven’t signed up for any races so my running schedule has diminished somewhat and so I have time to cook and take pictures. So here I am blogging again. I thought I already posted about this chicken but I haven’t so now that I’ve cooked it a couple of times, it has become one of our favorite ways to eat chicken. I just had to blog about it this time.
This is called halal cart-style chicken because it is similar to the chicken you find in the food carts sold on NYC streets. The first time Andre had this was when he first went to NYC with me and after a night of clubbing, we stumbled upon a halal cart. Andre’s superhuman scent of smell led us down the block and around the corner to this cart. Halal is a method of preparing meat as permitted by Islamic law. Like Kosher is to Judaism. Although, just to be clear, this is not authentic halal…just halal cart-style.
I must say that it smells amazing and this recipe really captures the essence. It smelled like someone was selling halal chicken in our apartment. It tastes just as good too! It usually comes with a white yogurt sauce and it is great with some lettuce and eaten in a pita but the chicken is excellent on its own.
As I mentioned earlier, I ran two half marathons. It was quite a challenge since I have never been a runner. I decided at the beginning of the year that I wanted to challenge myself. I set small goals which served as stepping stones to the big goal. I’m pretty proud of myself and actually have started to enjoy running. Andre was pretty proud too and he supported me at each race. He admitted that he got emotional at the first 5K race when he saw me coming over the hill towards the finish line. Awww…I even inspired him to run a couple of 5K’s and a half marathon! And yes, I ran the Wahine half marathon in a bright pink tutu.
My friend Anna ran the half marathon with me. We got tiaras and boas and a blinged out finisher medal!
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- ½ teaspoon ground coriander
- 3 garlic cloves, roughly chopped (about 1½ tablespoons)
- ¼ cup light olive oil
- Kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 1 tablespoon vegetable or canola oil
- In a food processor, blend lemon juice, oregano, coriander, garlic, olive oil, salt, and pepper until smooth.
- In a gallon sized ziplock bag, place the chicken thighs and half the marinade. Close the bag and massage the chicken until it is evenly covered with the marinade.
- Place in refrigerator for at least one hour and no longer than 4 hours. Turn the chicken occasionally.
- Place the chicken on a plate and season with salt and pepper.
- Heat a skillet with oil at medium high heat. When the oil is hot, place the chicken on the skillet to cook about 4 minutes. Turn the chicken over and cook for another 6 minutes.
- Transfer the chicken to a cutting board and cut the chicken into 1-inch thick cubes.
- Place the chicken pieces in a bowl and pour the remainder of the marinade in the bowl. Mix the chicken well.
- Return the chicken to the skillet and cook for another few minutes.
- Serve over rice.