This one-pot chicken and rice dish is rich with Middle Eastern flavor thanks to the bright notes of cardamom and burst of fresh herbs.
- 1/4 cup dried currants
- 1/4 cup olive oil
- 2 medium onions, thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 ¼ pounds bone-in chicken thighs
- 1 1/2 teaspoons ground cardamom
- ½ tsp ground cloves
- 2 cinnamon sticks
- 1 2/3 cups basmati rice
- 2 ¼ cups boiling water
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/4 cup chopped dill
Heat your largest sauté pan over medium-low heat. Add 2 tablespoons of the olive oil and when hot, add the sliced onion to the pan. Cook, stirring occasionally, until golden brown, about 15 minutes.
While the onions cook, prep the chicken. Add the thighs to a large bowl with one teaspoon of the salt, the pepper, ground cardamom, ground cloves, and remaining olive oil. Toss together to combine.
Remove the onions from the pan and set aside. Heat the pan back up to medium-high and add the chicken. Sear on each side until browned, about 5 minutes, then remove from the pan. Spread the rice over the bottom of the pan, then layer on the onions. Top with the currants, cinnamon sticks, and chicken. Season with salt and pepper and then pour over the boiling water.
Turn the heat down to low, cover, and let cook for 30 minutes. After this, remove the pan from the heat, take off the lid, cover with a clean kitchen towel, and then replace the lid back to the pan. Let sit another 10 minutes, which will allow the rice to steam. When done, top with the herbs and serve.
- Category: Main Course
- Cuisine: Middle Eastern
Keywords: rice, cardamom, chicken, cinnamon, currants, onion