March 14, 2013 by dgarnett2013
Chicken with caramelized onion and cardamom rice: Jerusalem by Yotam Ottolenghi and Sami Tamimi
- 40g sugar
- 40ml water
- 10 – 15g barberries (if unavailable, use currants)
- 4 tabs olive oil
- 2 medium onions, thinly sliced
- 1 kg chicken thighs, with bone and skin or 1 whole chicken, divided into quarters
- 10 cardamom pods
- 2 long cinnamon sticks, broken in two
- 1/3 tsp whole cloves
- 300g basmati rice
- 550ml boiling water
- 5g flat leaf parsley leaves, chopped
- 5g dill leaves, chopped
- 5g coriander leaves, chopped
- salt and pepper
- 100g Greek yoghurt mixed wth 2 Tbsp olive oil (optional)
Place the sugar with 40ml water in a small saucepan and heat until the sugar dissolves. Take off the heat, add the barberries, and set aside. (Currants do not require soaking.)
Heat half the oil in a large sauté pan for which you have a lid. Add the onion and cook 10 to 15 minutes, stirring occasionally, until the onions are a deep golden brown. Remove the onions and wipe out the pan.
While the onions are cooking, place the chicken in a large bowl. Rub with 1 1/2 tsp each of salt and pepper. Add the remaining oil, cloves, cardamom, and cinnamon. Mix well with your hands. Drain the barberries.
Heat the pan again. Add the chicken, skin side down. Sear on both sides, for about 5 mins per side, till browned and crispy. Remove from the pan. (If the spices remain in the pan, that’s OK.) Add the rice, onions, barberries, and 1 tsp salt. Mix well.
Nestle the chicken in the rice (along with any spices that have clung to them) and pour the 550ml boiling water over the top. Cover and turn the heat to low.
Cook for 30 minutes (see note above). Turn the heat off, place a clean dishtowel on top, and recover. Allow to sit for 10 minutes. Lift the lid, add the herbs, and fluff the rice with a fork. Serve with the yogurt if desired.
Eaten on Nick’s birthday when flowers arrived for Rose’s birthday from Nana.