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Chicken with Caramelized Onions and Cardamom Rice

A one pan wonder!  The dreamiest braised chicken in the most fragrant rice with a layer of rich caramelized onions throughout.  the tart barberries are the stars here, a perfect to the rich flavours.  Perfect dinner party meal.

Course Main Course
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 3 tbsp granulated sugar (40 g)
  • 2 1/2 tbsp barberries or currants (925 g)
  • 4 tbsp olive oil
  • 2 medium onions thinly sliced (2 cups, or 250 g)
  • 2 1/4 lb skin on, bone in chicken thighs (1 k) or one whole chicken, cut into 10 pieces (alternatively, when I shop for thighs, if they are large, I count on one per person, if small, go with 2)
  • kosher salt and cracked pepper
  • 10 cardamom pods
  • 1/2 tsp whole cloves
  • 2 long cinnamon sticks broken in two
  • 1 2/3 cups basmati rice (300 g)
  • 2 1/4 cups boiling water (550 ml)
  • 1 1/2 tbsp flat leaf parsley chopped
  • 1/2 cup dill leaves chopped
  • 1/4 cup cilantro leaves chopped
  • 1/3 cup greek yogurt (100 g) mixed with 2 tbsp olive oil) Optional

Instructions

  1. Place the sugar and scant 3 tbsp water in a small saucepan.  Heat until the sugar dissolves.  Remove from the heat heat, add the barberries and set aside to soak.  If you are using currants, you do not need to soak them this way.

  2. Meanwhile, heat half the olive oil in a large saute pan for which you have a lid, over medium heat.  Add the onion slices and cook for 10 to 15 minutes, stirring occasionally, until the onions have turned a deep golden brown.  Transfer them to a small bowl and wipe the pan clean.

  3. Place the chicken in a large mixing bowl.  Season with 1 1/2 tsp each of salt and pepper.  Add the remaining olive oil, cardamom, cloves and cinnamon.  Use your hands to mix everything together well.

  4. Heat the frying pan again to medium high and place the chicken (skin side down) and spices in it.  Sear the chicken for 5 minutes on each side, and then remove from the pan to a plate.  The spices can stay in the pan, but don't worry if some sticks to the chicken pieces.

  5. Remove most of the remaining oil as well, leaving just a thin film at the bottom.  Add the rice, caramelized onions, 1 tsp salt and plenty of black pepper.  Drain the barberries and add them as well. Stir once to even it all out in the pan.

  6. Return the seared chicken to the pan, pushing the pieces into the rice.

    Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes.

  7. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and then seal again with the lid.  Leave the dish undisturbed for another 10 minutes.

  8. Finally, add the herbs and use a fork to stir them in and fluff up the rice.  Taste and see if more salt or pepper are needed.

    Serve hot or warm, with the yogurt mixture on the side if you like.

Recipe Notes

Originally this recipe states that it feeds 4. I have fed 6 comfortably, with leftovers. The rice is just so amazing!
Try and get the cardamom pods and cinnamon sticks out before eating. Biting into a cardamom pod isn't that pleasant.
Use a braiser or as wide a pan as possible with a tight lid.
Adapted from Jerusalem by Yotam Ottolenghi