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:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Advertisements

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!

13 responses to “Weeknight Fancy Chicken & Rice

  1. That is indeed one fancy chicken and rice that looks nothing short of amazing. I will be trying this one and appreciate you sharing it with FF Josette!

  2. So many amazing flavors in one dish, I would happily eat this all weeknights of the week 🙂

  3. Looks delicious and I agree with the others, so much yummy flavor – my kind of meal.

  4. What a great combination of flavors Josette! And it looks so easy to make – my kind of dish! Thanks for sharing with us at Fiesta Friday! 🙂

  5. Pingback: Fiesta Friday #141 - Fiesta Friday

  6. Pingback: Weeknight Fancy Chicken & Rice | homethoughtsfromabroad626

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 967 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: