CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
BUKHARI RICE WITH CHICKEN
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion slices and cook until soft and translucent, 3 to 4 minutes. Add the chicken breasts and cook on each side until lightly browned, about 3 minutes. Add the turmeric, cinnamon, coriander, cumin, black pepper and cardamom pods, mix together and cook on medium heat until the chicken is opaque all over, about 10 minutes. Add the tomato paste, diced tomato and 1 1/2 cups of the water and bring to a boil. Cover the pot, reduce the heat and cook until the tomatoes are softened and the chicken is cooked through, about 20 minutes.
- Add the carrots and some salt and cook for 5 minutes for the flavors to blend. Add the rice on top and the remaining 1 1/2 cups water and cook on low heat, covered, until the rice is tender, about 30 minutes. Let cool a bit, then flip the pot to serve.
KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE
A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!
Provided by French Tart
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
- Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
- Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
- Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
- Transfer all the contents to a bowl and rinse out the pan.
- Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
- Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
- Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
- Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7
CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST
Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h55m
Yield 6
Number Of Ingredients 8
Steps:
- Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
- Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g
ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN
Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth - and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Provided by Kay Chun
Categories grains and rice, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
- Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
- Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
- Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
- Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.
More about "chicken with cardamom rice recipes"
OTTOLENGHI’S CHICKEN WITH CARAMELIZED ONION AND …
From theviewfromgreatisland.com
3.7/5 (57)Category Main CourseCuisine American
- 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.
CARDAMOM CHICKEN WITH RICE PILAF - FOOD & WINE
From foodandwine.com
5/5
CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
From thehappyfoodie.co.uk
Cuisine Middle EasternCategory Dinner, Main CourseServings 4
CHICKEN WITH CARDAMOM RICE FROM ‘JERUSALEM’ - THE NEW YORK …
From nytimes.com
Author Julia MoskinEstimated Reading Time 6 mins
CARDAMOM CHICKEN (MASALA MURGH) - RASA MALAYSIA
From rasamalaysia.com
ONE-POT CARDAMOM CHICKEN THIGHS AND RICE — TOASTED …
From toastedtable.com
JERUSALEM: CHICKEN WITH CARAMELIZED ONION & CARDAMOM …
From turntablekitchen.com
ONE PAN CARDAMOM CHICKEN AND RICE – WHAT STEVE EATS
From whatsteveeats.com
CHICKEN AND CARDAMOM RICE | THE MAKER MAKES
From themakermakes.com
CURRIED GRILLED SHRIMP AND OKRA RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
TANDOORI CHICKEN: ONCE INTIMIDATING, NOW A HOUSEHOLD STAPLE
From sj-r.com
FLAVORFUL SOY CHICKEN WITH STEAMED RICE RECIPE - KUTV
From kutv.com
20 EASY CHICKEN AND RICE RECIPES - BEST CHICKEN RICE DINNER IDEAS
From thepioneerwoman.com
27 EASY CHICKEN AND RICE RECIPES - HOW TO COOK CHICKEN AND RICE …
From delish.com
CHICKEN WITH CARAMELIZED ONION & CARDAMOM RICE RECIPE - EAT …
From eatyourbooks.com
CARDAMOM HONEY CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NUTRO WHOLESOME ESSENTIALS INDOOR CAT CHICKEN & BROWN RICE …
From heb.com
JOE ISIDORI SERVES CHICKEN SCALOPPINE AND STRAWBERRY-RHUBARB
From today.com
CHICKEN TERIYAKI RECIPE; RICE BOWL RECIPES; TERIYAKI SAUCE ADAM …
From smh.com.au
FILIPINO CHICKEN ADOBO | FEASTING AT HOME
From feastingathome.com
VADOUVAN (FRENCH-STYLE CURRY) CHICKEN AND CARDAMOM-SPICED RICE
From savorysuitcase.com
TERIYAKI CHICKEN BOWL (EASY 30-MINUTE DINNER!) - WHOLESOME YUM
From wholesomeyum.com
BEST CHICKEN WITH CARDAMOM RICE RECIPES
From alicerecipes.com
HUMMUS-CRUSTED CHICKEN WITH TURMERIC RICE RECIPE | SELF
From self.com
SWEET AND SPICY GOCHUJANG CHICKEN - ALLRECIPES
From allrecipes.com
RECIPE REFRESH - OTTOLENGHI'S CHICKEN WITH CARAMELIZED ONION
From thecookscook.com
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
ONE POT CHICKEN AND RICE RECIPE WITH CARAMELIZED ONIONS, …
From recipesfromapantry.com
THE SHORTCUT TO HOMEMADE MILK CANDY - THE NEW YORK TIMES
From nytimes.com
OTTOLENGHI’S CHICKEN WITH CARAMELIZED ONIONS AND CARDAMOM RICE
From charlottepuckette.com
PINE NUTS ADD A BUTTERY NOTE TO FRIED CHICKEN
From sandiegouniontribune.com
GULAI AYAM (INDONESIAN CHICKEN CURRY) - FOOD & WINE
From foodandwine.com
BLUE BUFFALO LIFE PROTECTION FORMULA CHICKEN & BROWN RICE RECIPE …
From heb.com
You'll also love