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!
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
- In a medium saucepan with a lid, melt ghee over medium-high heat.
- 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.
- Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant.
- Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
- Add stock and remaining salt, increase the heat and bring to a boil.
- Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes.
- Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
- Transfer chicken and rice to a bowl, if desired. Remove and discard cardamom pods, if using, and star anise.
- Garnish with apricots, almonds, and cilantro. Serve at once.
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