A winter chill is in the air. The days are short, it's raining more than not and I'm fashioned head to toe in home made toques, mitts and scarves made by family and friends. With the forecast predicting steady rain for they upcoming week, Colin and I figured no sense in waiting for the sun and headed out for a wintry walk. Even though it was overcast, we had a dry and pleasant walk around Stanley Park and we couldn't think of a better way to end the day than cozying up at home for a meal. Colin was quick to jump in with the request for the chicken with caramelized onions and cardamom rice from the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi.
We have yet to try a recipe from this cookbook that we didn't like but this is one of our favourites. I think what makes it such a tasty dish is that the rice cooks with the chicken and spices and absorbs all the flavours. The rich rice is then topped with fresh herbs which provide the perfect balance. An extra bonus that we like, seeing as we have no dishwasher, is that it is a one-pot-meal. Simple, rich and easy comfort food, perfect for a grey winters day.
Chicken with caramelized onion & cardamom rice
2 1/2 tbsp raisins*The original recipe calls for barberries soaked in three tbsp of sugar and 3 tbsp of water
4 tbsp olive oil
2 medium onions thinly sliced
5-6 skin-on, bone in chicken thighs
10 cardamom pods
1/4 tsp whole cloves
2 long cinnamon sticks broken in half
1 2/3 cup basmati rice
2 1/4 cup boiling water
1 1/2 tbsp parsley chopped
1/2 cup fresh dill chopped
1/4 cup cilantro leaves chopped
1/3 cup Greek yogurt
salt and pepper
In large pan, saute onions in 2 tbsp of the olive oil until brown. Remove from pan and wipe pan clean.
Place the chicken in a large bowl and add 1 1/2 tsp of salt and 1 1/2 tsp black pepper. Add remaining 2 tbsp of olive oil, cardamom, cloves and cinnamon, mix to coat the chicken.
Heat pan and place chicken in skin side down. Sear for 5 minutes on both sides and remove from pan. If there is excess oil remove all but a little to coat the bottom of the pan.
To the pan add the rice, caramelized onions, raisins,1 tsp of salt and fresh ground pepper. Stir together and add chicken back to pan and push it into the rice.
Pour the boiling water over the rice and cook, covered for about 30 minutes on low heat.
Remove from heat and remove the lid. Moving quickly place a tea towel over the dish and return the lid. Let stand for 10 minutes more.
Add the fresh herbs and serve with yogurt on the side.
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