Chicken With Caramelized Onion and Cardamom Rice

Who doesn’t love a one pot family dinner! I am hoping this beautifully fragrant meal will be a hit with the whole family. Whilst we have a few go to dishes I like to introduce the kids to a variety of recipes so they are use to different flavours and textures. The caramelised onions and currants give this dish a lovely sweetness, and topped with yoghurt I think it will win them over.

Recipe thanks http://www.ottolenghi.co.uk.

Ingredients

25g currants
4 tbsp olive oil
2 medium onions, finely sliced
1kg chicken thighs, with bone and skin, or 1 whole chicken divided into quarters
10 cardamom pods
⅓ tsp whole cloves
2 long cinnamon sticks, broken in two
300g basmati rice
550ml boiling water or bone broth
5g parsley, chopped
5g coriander, chopped
100g Greek yoghurt
salt and black pepper

Method

Heat half the olive oil in a large sauté pan for which you have a lid, add the onion and cook over a medium heat for 10-15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1½ teaspoons of salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat your frying pan again and place the chicken and spices inside. Sear for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a millimetre at the bottom. Add the rice, caramelized onion, 1 teaspoon of salt and plenty of black pepper. Add the currents as well. Stir well and return the seared chicken and push into the rice.

Pour the boiling water or bone broth over the rice and chicken, cover the pan and cook on a very low heat for 30 minutes. Take the pan off the heat, remove the lid and quickly place a clean tea towel over the pan and seal again with the lid. Leave the dish undisturbed for another 10 minutes.

Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yoghurt if you like.

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