Chicken with Caramelized Onions & Cardamom Rice

Chicken, rice, spices and herbs - what more could you ask for? This layered one-pot wonder deserves a spot on your dinner table.

I recently purchased Jerusalem: A Cookbook and this is the first dish in what is bound to be a great culinary journey into Israeli cuisine. This dish is very simple to make and the spices pair together so nicely, simmering together for 30 minutes until all the flavors soak into the chicken and rice. The real surprise here are the currants – they provide a fun, sugary bite among the other spice-heavy ingredients. Top this meal off with dill, cilantro, parsley and yogurt to bring the dish home. Give this one a go in the near future!

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Ingredients and Recipe

Chicken with Caramelized Onions & Cardamom Rice

Recipe Credit
Cookbook – Jerusalem: A Cookbook (p. 184)
Author – Yotam Ottolenghi and Sami Tamimi
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 15 mins
Cook Time 1 hr
Hands-Off Cooking Time 30 mins
Total Time 1 hr 15 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Small Saucepan
  • Large Saute Pan
  • Rubber spatula
  • Mixing Bowl

Ingredients

For the Currants

  • 3 tbsp sugar
  • 3 tbsp water
  • tbsp currants

For the Onions

  • 2 tbsp extra virgin olive oil
  • 2 medium yellow onions (about 2 cups) thinly sliced

For the Chicken

  • skin-on, bone-in chicken thighs 4 chicken thighs
  • tsp kosher salt
  • tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 10 cardamom pods
  • ¼ tsp whole cloves
  • 2 cinnamon sticks broken in half

For the Rice

  • 1⅔ cups basmati rice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • cups water

For the Topping

  • tbsp parsley leaves chopped
  • ½ cup cilantro leaves chopped
  • ½ cup dill leaves chopped
  • cup Greek yogurt, mixed with 2 tbsp extra virgin olive oil

Instructions

For the Currants

  • Put the sugar and water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the currants, and set aside to soak.

For the Onions

  • Heat 2 tbsp olive oil in a large sauté pan for which you have a lid over medium heat, add the onion and cook for 10-15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer to a small bowl and wipe the pan clean.

For the Chicken

  • Place the chicken in a large mixing bowl and season with 1½ tsp each salt and black pepper. Add 2 tbsp olive oil, cardamom pods, cloves and cinnamon and use your hands to mix everything together well.
  • Heat 1 tbsp of olive oil in the large sauté pan over medium-high heat and add the chicken, skin-side down and spices. Sear for 5 minutes on each side and remove from the pan onto a plate. Leave any spices behind in the pan.

For the Rice

  • In a small saucepan, bring 2¼ cups of water to a boil.
  • Add the rice, caramelized onion, 1 tsp salt, 1 tsp black pepper to the large sauté pan from earlier. Drain the currants 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 and let rest for 10 minutes.
  • Add the herbs and use a fork to stir them in and fluff up the rice to incorporate. Serve with the yogurt and enjoy!
Author: Yotam Ottolenghi and Sami Tamimi
Course: Dinner
Cuisine: Middle Eastern

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Jerusalem: A Cookbook

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