Monthly Archives: April 2013

Chicken with caramelized onion and cardamom rice

This dish is definitely for those of you wanting to serve up a comforting dish to your friends and family, especially as it’s been so unusually cold and now, although now it is perhaps warmer, we appear to be stuck with our friend the rain!
This one pot dish can be had on its own or served with spinach or other greens that you might fancy. You could add chilli flakes if you wanted to spice things up. It’s quite a simple dish which can be suited to your taste. Take a read through and find the ingredient list at the end!

Caramelising your onions:
Heat half the oil in a large pan, with a lid, add the onion and cook over a medium heat for 10-15mins, until the onions are deep golden brown, not burnt. Transfer the onions into a bowl and set aside, wipe your pan clean.

The Chicken:
Place the chicken in a large mixing bowl and season with 1&1/2 teaspoons of salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and mix with your hands to mix well.
Heat your large pan and place the chicken and spices inside. Sear the chicken for 5 mins on each side and remove from the pan, don’t worry that the spices stay in the pan. (This will have part-cooked the chicken so don’t try to jump over this step.) Remove most of the remaining oil, leaving about a millimetre.

Add the rice, caramelized onion, 1tsp of salt and plenty of black pepper. Add in your currants. Stir well and the add the seared chicken, push it into the rice, don’t just pop it on the top.

Pour the boiling water over the rice and chicken, cover the pan and cook on a very low heat for 30 mins. Take the pan off the heat, remove the lid and quickly place a tea towel over the pan, then seal the pan with the lid. Now leave the dish for 10mins.

Before you serve, add your herbs, and stir in while fluffing up the rice. Taste and add more salt and pepper if you wish.

Ingredients.
40g sugar
25g currants
4tbsp olive oil
2 medium onions, finely sliced
1 whole chicken, divided into quarters or 1kg chicken thighs
10 cardamom pods
1/3 tsp whole cloves
2 long cinnamon sticks
300g basmati rice
550ml boiling water
5g parsley
5g dill
5g coriander
100g Greek yoghurt
1 tea towel (although I’m not sure what this does.)

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