Weeknight Fancy Chicken & Rice

The New York Times recently published cookbook reviews in their weekly Food section. Dishes from each book were featured. This dish is from a book with fusion dishes from the American South and Southern India. What’s not to love?

They described this dish as “a truly glorious one-pot weeknight meal.” Perfect. It was full-flavored, fast and fabulous.

This recipe was adapted from The New York Times, adapted from “My Two Souths” by Asha Gomez, contributed by Sara Bonisteel. I used ground cardamom instead of pods, chicken thighs instead of breasts, and increased the garlic. Delicious!

I’m bringing this dish to Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: 4 to 6 servings

• ¼ cup ghee (or use unsalted butter, melted, browned, skimmed, and strained)
• 2 medium (or 1 large) yellow onions, peeled, halved and thinly sliced
• 1/2 teaspoon ground cardamom (or 6 green cardamom pods, crushed)
• 3 whole star anise
• 1 ¼ teaspoons kosher salt, divided
• 10 garlic cloves, finely chopped
• 1 ½ teaspoons turmeric powder
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 2 ¼ cups chicken stock
• 1 ½ cups white Basmati rice
• ¼ cup chopped dried apricots or cranberries
• ¼ cup roasted sliced almonds (or raw almonds, toasted), hazelnuts, or pine nuts
• ¼ cup chopped cilantro leaves

1. In a medium saucepan with a lid, melt ghee over medium-high heat.
2. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them.
3. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant.
4. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
5. Add stock and remaining salt, increase the heat and bring to a boil.
6. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes.
7. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
8. Transfer chicken and rice to a bowl, if desired. Remove and discard cardamom pods, if using, and star anise.
9. Garnish with apricots, almonds, and cilantro. Serve at once.

One Year Ago:

• Baked Rice with Sausage & Broccoli Rabe

Two Years Ago:

• Quick Crusty Mustard Chicken

Three Years Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Brined Pork Loin

Four Years Ago:

• Chicken Parm Meatballs

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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