Monday, May 5, 2014

Chicken with Caramelized Onion and Cardamon Rice


Living in the Southwest makes authentic Mexican food easily accessible. In the last two weeks we have made many of these dishes in order to celebrate Cinco De Mayo. Then to take matters even further we have visited a few of our favorite Mexican restaurants. But as they say enough is enough and clearly another such meal would have put my husband and I over the edge.

This chicken with caramelized onion and cardamon rice is exactly what we needed. The recipe has been slightly adapted from "Jerusalem" by Yotam Ottolenghi and Sami Tamimi. This was a big hit and the rice tasted even better the next day.

Ingredients:

4 tablespoons olive oil (divided)
2 medium sized onions (thinly sliced)
1 whole chicken (cut into 10 pieces)
12 cardamon pods
1/4 teaspoon whole cloves
2 long cinnamon sticks (broken in two)
2 teaspoons salt (divided)
1 teaspoon pepper
1 2/3 cups basmati rice
2 1/4 cups boiling water
3 tablespoons golden raisins (chopped)(recipe uses currents or barberries)
1 1/2 tablespoon parsley (chopped flat leaf)
1/2 cup dill (chopped)
1/4 cup cilantro (chopped)
1/3 cup Greek yogurt (mixed with 2 teaspoons olive oil)
Salt and pepper to taste

To prepare:

In a heavy skillet on medium heat, add 2 tablespoons olive oil, then when hot add onion, saute about 40 to 45 minutes. (recipe from book differs here). Stir frequently until golden brown.



Transfer onion to a small bowl and wipe pan clean.

In the meantime place chicken in a bowl and mix olive oil, salt, pepper, cardamon, cloves and cinnamon. Using hands mix well.

Heat large skillet on medium high heat, add 2 tablespoons olive oil and when hot add chicken. Sear for 5 minutes on each side, then remove from pan.

Remove most of the remaining oil, leaving a thin layer at the bottom. Add the rice, caramelized onions, 1 teaspoon salt, and the raisins. Add chicken, pushing it into the rice.


Pour boiling water into rice and chicken, cover tightly, and cook over very low heat 30 minutes. Take the pan off the heat, remove the lid. Quickly place a clean tea towel over pan and seal again quickly with lid. Leave the dish undisturbed for another 10 minutes or so. Remove lid and towel, fluff rice with fork, then garnish with the fresh herbs. Add salt and pepper to taste. Drizzle with warm yogurt.



Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

44 comments:

  1. This sounds fabulous! I love the addition of cardamom! It's one of my favorite spices and I should definitely be using it more in savory dishes!

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    1. Hi Grace, cardamom is one of my favorites too, sometimes I add it to my steamed milk for coffee.

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  2. Yes! This is wonderful. I'm going to make this for sure. I was wondering what to do with chicken this week. We haven't had any for over a month and I bought some yesterday. Great.

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    1. It really was flavorful, you won't be disappointed. Thanks for stopping by.

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  3. I love the Jerusalem cookbook. In fact, I have 2 copies - one for our home here in the Bay Area, and one for the condo in Tahoe :-) I don't do chicken, but I love, love, love how this cardamom rice looks. And it looks perfect for a dinner party when I'd cook the chicken for everyone else. Pinning! Happy Cinco de Mayo :-)

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    1. Hi Susan, it is one of my favorites as well, and the rice cannot be beat. Thanks!

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  4. This looks really delicious. And it is from one of my favorite cookbooks! Yum. Thank you so much.

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    1. Hi Dena, it is a great cookbook, had fun preparing this dish. Thanks!

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  5. I love the addition of caramelized onions and always need more chicken recipes. Thanks, Cheri!

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  6. Oh, you know I love a good rice dish. This must smell so aromatic and be so delicious. Caramelized onions are such a treat.

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    1. Hi Monica, caramelized onions are the best, I forget how good they are until I fix them again.

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  7. I bet this is so delicious and this dish would be a perfect potluck dish too.
    \

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    1. Oh your right Marlene, this would be good for a potluck. Thanks!

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  8. I need to cook with cardamom more! I bet its flavor is just perfect in this dish.

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    1. Hi Erin, I know I always think the same thing about cardamom. thanks!

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  9. It looks like a beautiful onion soup with perfectly browned chicken pieces! I love this!
    :) ela@GrayApron

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  10. I love the addition of all the fresh herbs and the cinnamon and cardamom! Together with basmati rice, this dish is mouth watering. I will definitely be making this for my chicken loving lil nephews. Thanks so much, Cheri!

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    1. Hi Robyn, I really enjoyed the rice with these spices, good combination. Thanks!

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  11. I love one pot meals like this. Can't get enough of caramelized onions.

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  12. Goodness gracious, this looks like quite a meal! My husband would go wild about those onions!

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    1. Thanks Pamela, the rice and onions are my favorite parts!

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  13. Oh Cheri, this sounds wonderful. Love the Jerusalem book, I've got so many bookmarks in it it's quite ridiculous :) I haven't tried this one yet but I know I will after seeing your post.

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    1. Hi Chris, I know it is one of my favorites too. Thanks for stopping by.

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  14. This sounds delicious, and I totally know what you mean by sometimes enough is enough, make me smile :)

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    1. Hi Phi, I know right, thanks for stopping by.

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  15. Caramelized onions + chicken? You're in for some serious business here Cheri, really serious! :)

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    1. Hi Mike, caramelized onions are the best right? Thanks!

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    1. Thanks Mandy! appreciate you stopping by.

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  17. Very freaky Cheri! I was just flicking through the Jerusalem book, salivating over this recipe and then I find your creation over here. Looks amazing and flavourful.

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  18. This is one of our favorite recipes from the book. Another is the chicken with clementines and fennel. Thanks for reminding me I need to make this again! ~ David

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    1. Hi David, have not tried the one with fennel and clementines, sounds delicious!

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  19. Jerusalem is one of my favorite favorite cookbooks- ever. Haven't made this one yet... looks lovely.

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    1. Mine too Della, thanks for stopping by.!

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  20. I love this recipe Cheri and will try it soon. I'm a big fan of braised chicken recipes and actually have cardomon pods in my pantry::::: feeling smug over that. :) Thanks for sharing. Pinned.

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