Description

One pot meals are so easy to make, but they need to be delicious as well. This one is a very fragrant chicken dish made with basmati rice, spices like cardamom, cloves, cinnamon and herbs like dill, cilantro and parsley. A little sweetness comes from cara

Ingredients

• 3 T. sugar
• scant 3 T. water
• 2 ½ T. currants (or barberries)
• 4 T. olive oil
• 2 medium onions, thinly sliced
• 2 ¼ lb. skin-on, bone-in chicken thighs, or 1 whole chicken, washed, patted dry, quartered
• salt, to taste
• freshly ground black pepper, to taste
• 10 cardamom pods
• rounded 1/4 t. whole cloves
• 2 long cinnamon sticks, broken in halves
• 1 ⅔ c. basmati rice
• 2 ¼ c. boiling water
• 1 ½ T. flat-leaf parsley leaves, chopped
• ½ c. dill leaves, chopped
• ¼ c. cilantro leaves, chopped
• ⅓ c. Greek yogurt mixed with 2 T. olive oil, optional

Steps

1. Put sugar and scant 3 T. water in a small saucepan; heat until sugar dissolves; remove from heat; add barberries; set aside to soak, but if using currants, there is no need to soak them in this way.
2. Meanwhile, heat half of the olive oil in a large sauté pan that has a lid, over medium heat; add onion; cook 10 - 15 minutes, stirring occasionally, until onion has turned a deep golden brown. Transfer onion to a small bowl; wipe pan clean.
3. Place chicken in a large mixing bowl; season with 1½ t. each salt and pepper. Add remaining olive oil, cardamom, cloves and cinnamon; use hands to mix together well.