Recipe courtesy of SC Restaurants

Halal Guys-Inspired Chicken and Rice with Fried Egg

Save Recipe
  • Level: Intermediate
  • Total: 6 hr 25 min (includes marinating and resting time)
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe



1 tablespoon plus 1/2 teaspoon ground coriander

1 tablespoon plus 1/2 teaspoon ground cumin 

1 tablespoon plus 1 teaspoon grated ginger 

2 1/2 teaspoons crushed red pepper flakes

2 teaspoons turmeric 

4 cloves garlic, minced 

2 sprigs fresh cilantro, chopped 

Juice of 1 lemon 

One 4-pound chicken, backbone removed, split in half 

1/2 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

White Sauce:

1 cup Greek yogurt

1/2 cup mayonnaise 

1/4 cup chopped fresh parsley 

1 tablespoon lemon juice 

2 teaspoons distilled white vinegar 

1 teaspoon sugar 

Kosher salt 


2 tablespoons unsalted butter

1 tablespoon cumin seeds 

1 cup basmati rice 

1 bay leaf 

1 3/4 cups chicken broth, preferably low sodium 

Kosher salt 

1/2 teaspoon turmeric 

4 large eggs 

For Serving:

4 pitas, warmed, optional

2 ripe tomatoes, diced 

1 small head iceberg lettuce, shredded 


  1. For the chicken: In a large resealable bag, combine 1 tablespoon each of the coriander, cumin and ginger, 2 teaspoons of the red pepper flakes, 1 teaspoon of the turmeric, 3 of the garlic cloves, and the cilantro and lemon juice. Add the chicken and refrigerate for 4 hours, turning every hour to distribute the marinade.
  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken from the marinade and place, skin-side up, on a wire rack set over a baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle generously with salt on both sides. Roast until the juices run clear when the leg is pierced or the chicken reaches an internal temperature 165 degrees F, 25 to 30 minutes. Let rest at room temperature for about 45 minutes. Cut the chicken off the bone and dice into large bite-size pieces. Set aside.
  4. For the white sauce: Whisk together the yogurt, mayonnaise, parsley, lemon juice, vinegar, sugar and some salt in a bowl. Set aside.
  5. For the rice: Melt 1 tablespoon of the butter in a medium pot over medium heat. Add the cumin and lightly toast, stirring, for 2 to 3 minutes (do not let the butter brown). Add the rice and bay leaf, stirring to coat in the butter. Stir in the chicken broth, and season with salt. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes. Remove the pot from the heat and let sit, still covered, for another 10 minutes.
  6. Melt the remaining 1 tablespoon butter in a small skillet. Stir in the turmeric and lightly toast to infuse the butter, about 1 minute. Stir the turmeric butter into the rice just before serving.
  7. Finish the chicken: Heat the remaining 1/4 cup olive oil in a large skillet over medium heat. Stir in the remaining 1/2 teaspoon ground coriander, cumin, ginger and crushed red pepper, 1 teaspoon turmeric and 1 clove minced garlic, along with 1 teaspoon black pepper. Cook, stirring, until aromatic, about 3 minutes (turn down the heat if the garlic starts to brown).
  8. Add the reserved chicken to the skillet and cook, stirring occasionally, for 3 minutes. Taste and season with salt as necessary. With a slotted spoon, transfer the chicken to a shallow bowl and keep warm. Keep the heat at medium.
  9. Slip the eggs into the same skillet and cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
  10. To serve: While the eggs are cooking, divide the rice among 4 plates. Spoon the chicken over the rice, top with a fried egg and a very generous drizzle of the white sauce. Serve immediately, with pita if using, tomatoes and lettuce for diners to add as they wish.