Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, and probably the most requested meal in my house ~ it’s a comforting chicken dinner and a must-make!
I will say right from the start that this meal is spectacular, very easy to make, and the rice itself is going to live on in my kitchen for many years to come. The aromas and flavors that emanate from this at every stage are intoxicating, and don’t diminish after a night in the fridge. The combination is surprisingly simple, but potent: cardamom pods, cinnamon sticks, whole cloves, salt and pepper are the spices, and they mingle with fresh herbs and sweet currants to make a memorable meal. The crispy browned chicken doesn’t hurt, either.
I am slowly cooking my way through the many stunning pages of Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. Every once in a while a cookbook comes along that not only breaks new ground with its recipes, but is approachable, and visually inspiring. This one does it all, and I have to say, every recipe I’ve tried so far has been equally as spectacular.
I’ve made this dish twice now, which I rarely do these days since there are so many thousands of recipes I’m waiting to try, so that should tell you how good it is. The aroma of the rice, even when you’re just reheating it in the microwave, is incredible. And I really like that it’s not a hugely complex mix of spices, just a few well chosen flavors combine to make this special.
I made enough chicken for 2, and then we ate the leftover rice the next night topped with poached eggs (which I highly recommend!) Add more chicken and this will serve 4.
Cook’s notes ~
- After braising in the covered pot, your chicken will most likely not be as golden brown as in the photo. I ran mine under the broiler for a minute or two to revive the color for the photo.
- If you can help it, don’t leave the currants out, they add so much to the dish. I found mine in the bulk bins at Whole Foods. You could substitute dried cranberries, or even, I guess, raisins, but I do recommend the currants!
Chicken with Caramelized Onion and Cardamom Rice
Ingredients
- 4 Tbsp olive oil
- 1 white or yellow onion, thinly sliced
- 2 whole chicken legs, drumstick and thigh attached
- 10 cardamom pods, slightly crushed
- 1/4 tsp whole cloves, rounded
- 1 long cinnamon stick, broken in 2 or 3 pieces
- 1 2/3 cups basmati rice
- 3 cups boiling water
- handful of parsley leaves, chopped
- handful of dill, chopped
- handful of cilantro, chopped
- 1/4 cup currants, plus more for garnish
- salt and fresh cracked black pepper
- a few currents and some of the fresh herbs for a final garnish
Instructions
- 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.
- Put the chicken back in and squish it down into the rice. Pour the boiling water over everything, and cover the pan. Cook for about 30 minutes on low, until the rice has absorbed the water and is tender. Turn off the heat, raise the lid, cover the top of the pan with a clean dishtowel, put the top back on, and let it sit for 10 minutes.
- Add the fresh herbs just before serving, and toss into the rice. Check the seasonings, garnish with a few more currants and herbs, and serve.
Notes
Doesn’t say whether cardamon pods are green or white. Does it matter which one to use?
Use the green pods, Genevieve.
Do you think I could sub powdered cardamom for the crushed pods and how much do you think would give the right balance of flavor? Ty!
In a pinch you could use ground cardamom, I would try just a teaspoon or use to taste.
This recipe is amazing. I couldn’t find currants in any store so I used dried cranberries. So good. But, I knew I wanted to make this again, so I ordered Sun Maid currents from Amazon. They literally taste exactly like raisins. So, I don’t get it.
Haha, I guess when fruit is dried the flavors intensify and they probably do taste similar. I think cranberries is a good substitution. This is one of the recipes my own family requests the most!
It is SO good!
I want to makes this. Sounds delicious, but what does whole cloves, rounded mean exactly?
It’s 1/4 teaspoon of cloves, rounded, or heaped.
Wow!! Spices and herbs and currants,OH MY!!! Full of flavors and textures. Really liked this and the house smells delicious. I like the almost 1 pot only cooking modality of this dish. My chicken cooked hard to the bottom of my Dutch but that’s ok..I added a little hot water, softened and scraped it up to added more flavor to the rice. A winner!
I’ve always wanted to try an Ottolenghi recipe. I’d like to try this one for a dinner party. The only ingredient that i feel can be overwhelming to some is the whole cloves. Thoughts?
Absolutely feel free to use ground cloves, Donna, it wont make a difference. This recipe is lovely either way.
They softened during cooking. No worries. I think my whole cloves were less than fresh enough. I always have fresh ground..for baking. Next time!!!!
Hi – I’d really like to try this dish but want to substitute the white for brown basmati. How mush water do you think I should add?
I think you’ll be safe with the same amount of water Tj.
I don’t see a measurement for the currants that cook with the rice, only the “few” for the garnish.
It’s 1/4 cup in the recipe Bonnie, you can add a few more if you love that touch of sweetness.
Love your recipes, so flavorful and “possible”! (I think for this recipe we want currants not currents :-))
How much boiling water? I’m confused on this part.
3 cups Elizabeth.