Chicken with Caramelized Onion and Cardamom Rice
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
55 mins
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Servings
2 -4 servings
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Course
Main Course
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Cuisine
American
Chicken with Caramelized Onion and Cardamom Rice
Description
Chicken leg quarters are marinated briefly with olive oil, cardamom pods, whole cloves, cinnamon sticks, salt, and freshly cracked black pepper. The onions are slowly caramelized until soft and golden before being set aside. The spiced chicken is seared skin-side down in a hot pan to develop color and flavor, then removed. Next, basmati rice is added back to the pan with the caramelized onions and currants, seasoned with salt and pepper, then topped with the chicken and boiling water.
The mixture is covered and simmered on low heat until the rice absorbs the liquid and the chicken is cooked through, about 30 minutes. Chopped fresh parsley, dill, and cilantro are stirred in before serving, adding a vibrant herbal lift. The currants provide juicy bursts within the fragrant, spiced rice dish.
Served hot, this meal showcases textured rice enriched with onion sweetness and spice warmth balanced by herbs and juicy chicken. It's suitable as a standalone main course or paired with a light salad for a complete meal. The method allows the rice to cook gently in the flavorful juices and spices, creating a harmonious blend.
This recipe was adapted slightly from Jerusalem by Yotam Ottolenghi. The use of whole spices and caramelized onions is key to developing depth, and allowing the rice to absorb the scented cooking liquid results in a tender, aromatic dish.
Ingredients
- 4 Tbsp olive oil
- 1 white onion thinly sliced, or yellow onion
- 2 chicken leg drumstick and thigh attached, whole
- 10 cardamom pods slightly crushed
- 1/4 tsp clove rounded, whole
- 1 cinnamon stick broken in 2 or 3 pieces, long
- 1 2/3 cups basmati rice
- 3 cups water boiling
- parsley chopped, handful, leaves
- dill chopped, handful
- cilantro chopped, handful
- 1/4 cup currants plus more for garnish
- salt fresh cracked
- black pepper fresh cracked
- currant a few, for final garnish
- fresh herbs a few, for final garnish
Instructions
- Add 2 tablespoons of olive oil to a large pan and saute the onions for at east 15 minutes, until they are soft and golden brown. Transfer the onions to a plate.
- Put the chicken legs in a bowl and cover with the remaining 2 tablespoons of oil, the cardamom pods, cloves, and cinnamon sticks, a little salt and fresh cracked pepper, and massage everything into the chicken.
- Heat the pan again and when it is good and hot, put the chicken and spices in, skin side down, to let it sear for 5 minutes on each side. Make sure you get all the oil and spices into the pan along with the chicken. Remove the chicken from the pan and set aside. (you don't have to remove all the spices)
- Add the rice and onions to the pan, along with the currants. Add a teaspoon of salt, lots of fresh cracked black pepper, and stir well.
- Put the chicken back in and squish it down into the rice. Pour the boiling water over everything, and cover the pan. Cook for about 30 minutes on low, until the rice has absorbed the water and is tender. Turn off the heat, raise the lid, cover the top of the pan with a clean dishtowel, put the top back on, and let it sit for 10 minutes.
- Add the fresh herbs just before serving, and toss into the rice. Check the seasonings, garnish with a few more currants and herbs, and serve.
Notes
- This recipe is adapted from Jerusalem by Yotam Ottolenghi, reflecting Middle Eastern flavor combinations.
- Using whole spices cracked slightly releases their aroma without overpowering the rice.
- Caramelizing onions slowly for at least 15 minutes develops sweetness and depth in the dish.
- Fresh parsley, dill, and cilantro added at the end brighten the flavors and offer herbal contrast.
- Currants provide natural bursts of sweetness; adjust quantity as preferred for balance.
- Ensure the rice is covered and simmer gently to avoid burning or uneven cooking.
User Reviews
Overall Rating
3.7
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