Monday, May 5, 2014
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.
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
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
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.
you may also like
Last week my mom, sister and I went to the Butterfly Wonderland exhibit in Scottsdale Arizona. We spent most of our time in the conserva...
There is nothing like the smell of cauliflower caramelizing. The amazing aroma and smokiness flavor just cannot be beat. Before servin...
Mini Crab Cakes Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stic...
Baked halibut with Panko, Lemon and Parsley The weather has been kind of odd this summer. Lots of rain and then warm humid days makes f...
Lemon Gelato Hope this week is going well for you. I’m having lots of fun with my new ice cream attachment. So much so that I’ve made ye...
After some time off and a little relaxation the Cottage Cooking Club is working together again for a 6 month revival. For those of you tha...