Chicken with Caramelized Onion and Cardamom Rice
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
Directions
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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.
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.
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.
Heat saute pan again; place chicken and spices in pan. Sear chicken 5 minutes per side; remove from pan. This step partly cooks the chicken. The spices can stay in the pan, don’t worry if they stick to the chicken. Remove most of the remaining oil, leaving just a thin film at the bottom. Add rice, caramelized onion, 1 t. salt and lots of black pepper. Drain barberries; add them as well. Stir well; return seared chicken to the pan into the rice.
Pour the boiling water over the rice and chicken; cover pan; cook over very low heat 30 minutes. Remove the pan from the heat; remove lid; quickly place a clean tea towel over the pan; cover with the lid. Leave the dish undisturbed for 10 minutes.
Add herbs; use a fork to stir and fluff up the rice. Season to taste with salt and pepper, if needed. The cardamon pods should be removed before serving.
Serve hot or warm with yogurt mixture, if desired.
4 servings.