Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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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.

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Ottolenghi’s Baked Rice

I was drooling over every photo in a New York Times magazine article featuring a home banquet prepared by Yotam Ottolenghi. I wanted it ALL on my plate. But, preparing all of the beautiful dishes at once by myself was another story completely- too large of an undertaking. 😦 This baked rice was at the top of my list. Two heads of garlic! Fourteen shallots! Fabulous.

This recipe was adapted from The New York Times, contributed by Sam Sifton. I used the zest of one half of a lemon and 1 teaspoon of curry masala instead of fresh or dried curry leaves. I also baked the rice in an enameled cast iron pan with a lid instead of transferring the garlic and shallots to an aluminum foil-covered baking dish before baking them with the rice. We ate it for dinner with grilled chicken thighs seasoned with a Pilpelchuma spice blend, Hummus, Tomato and Pomegranate Salad, Deconstructed Baba Ghanouj, and warm naan. Our own banquet. 🙂  Amazing.

  • ⅓ cup extra-virgin olive oil
  • 2 heads garlic, cloves peeled
  • 12-14 medium-size shallots, peeled and quartered lengthwise
  • zest of 1/2 lemon
  • 2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves, or 1 tsp curry masala
  • 2 cups white basmati rice
  • 2 teaspoons kosher salt, or to taste
  • ½ teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes
  1. Heat oven to 425, preferably on convection.
  2. Put the oil into a sauté pan set over medium heat. (I used a large enameled cast iron pan.)
  3. When the oil shimmers, add the garlic cloves, shallots and lemon zest, and cook, tossing occasionally, for about 15 minutes, until the garlic is golden brown and soft.
  4. Add the sprigs of curry leaves, if using, or the curry masala, and cook for approximately 2 minutes more, or until the leaves are starting to crisp.
  5. Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. (If using a large pan with a lid, keep vegetables in the same pan but spread evenly along the bottom before adding the rice.)
  6. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Cover the dish tightly with aluminum foil (or a tight-fitting lid), and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges.
  7. Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Re-cover the dish with the aluminum foil or the lid, and allow it to sit on the stove top for another 5 or 10 minutes. Serve.

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If You Like this you may also like:

Butternut Squash Basmati Rice

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I loved the idea of cooking Indian-spiced rice with butternut squash. Fabulous! My desire to make this side dish with my small CSA butternut squash inspired an entire meal. A WONDERFUL meal! Yay! I know that I will make this all of the time now- such lovely color. This dish is from Food and Wine, contributed by Asha Gomez. I didn’t change a thing. 🙂 We ate it with sautéed greens and Indian Spiced Chicken.

  • 1 tablespoon unsalted butter
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon mustard seeds
  • 1 cup white basmati rice
  • 3/4 pound peeled butternut squash, cut into 1/4-inch dice (2 cups)
  • 2 cups water
  • 2 teaspoons coarse salt
  1. In a medium saucepan, melt the butter. Add the cumin and mustard seeds and cook over high heat until the mustard seeds begin to pop, about 30 seconds.
  2. Add the rice and diced squash and stir to coat with the butter.
  3. Add the water and salt and bring to a boil. Cover and cook over very low heat until the squash is tender and the water is completely absorbed, about 15 minutes.
  4. Remove from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and serve right away.

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Thai Green Curry with Chicken

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I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

  • 1 cup brown Basmati rice
  • 1 tablespoon cornstarch
  • 2 cups chicken stock
  • 2 tablespoons coconut oil
  • 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
  • 1 green bell pepper, diced large
  • 1 medium onion, halved and sliced
  • 1 medium to large shallot, halved and sliced
  • 2 tablespoons Thai green curry paste
  • 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
  • 1 can (14.5 ounces) coconut milk (I used light coconut milk)
  • 1 cup torn fresh basil leaves
  • 2 tablespoons fresh lime juice (from 1 lime)
  • coarse salt and freshly ground black pepper
  1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
  2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
  3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
  4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
  5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
  6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
  7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

Ottolenghi’s Chicken with Caramelized Onions & Cinnamon-Cardamom Rice

This dish was a HUGE hit! We were all fighting over the leftovers!! 🙂 It’s a great dish to feed a crowd. I substituted boneless, skinless chicken thighs for a whole chicken, ground cardamom for cardamom pods, and golden raisins for barberries or currants. The resulting dish was full-flavored with perfectly cooked Basmati rice and very tender chicken. I LOVE one pot meals- and anything with caramelized onions. The addition of fresh parsley, dill and cilantro added color and brightness. This recipe was adapted from “Jerusalem: A Cookbook” by by Yotam Ottolenghi and Sami Tamimi, via the New York Times. In order for the chicken and rice to be cooked perfectly, the chicken must be seared and browned before adding to the rice and the water must be boiling before adding to the dish, covering, and completing the cooking process. No one in my crowd opted to top the dish with Greek yogurt- maybe next time. DELICIOUS!!

Time: 1 hour, plus 30 minutes cooking and 10 minutes resting

Yield: 4 to 6 servings

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  • 2 1/2 tablespoons barberries, currants, dried cranberries, or golden raisins (25 grams)
  • 4 tablespoons olive oil, divided
  • 2 medium onions, thinly sliced (2 cups/250 grams)
  • 2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered, or 10 boneless, skinless chicken thighs (about 3 pounds)
  • coarse salt and freshly ground black pepper
  • 10 cardamom pods or 1/4 teaspoon ground cardamom
  • rounded 1/4 teaspoon whole cloves
  • 2 long cinnamon sticks, broken in two
  • 1 2/3 cups white Basmati rice (300 grams)
  • 2 1/4 cups boiling water (550 milliliters)
  • 1 1/2 tablespoons flat-leaf parsley leaves, chopped
  • 1/2 cup dill leaves, chopped
  • 1/4 cup cilantro leaves, chopped
  • 1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional topping)
  1. If using barberries: Put 3 T (40 grams) sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, cranberries, or golden raisins you do not need to soak them in this way.
  2. Meanwhile, heat 2T olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
  3. Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining 2T olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 4 to 5 minutes on each side and remove from the pan (this is important as it par-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries, if using, and add them as well; otherwise add the dried fruit being used. Stir well and return the seared chicken to the pan, pushing it into the rice.
  4. Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
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Lebanese One-Pot Mujadara with Spring Greens

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I love lentils and I love vegetarian comfort food from other countries. One of my favorite comfort foods are dals from India. Like dal, this Lebanese dish is bean (lentil) based and is really flavorful. Unlike dal, this is dish is very quick to make. It was my first mujadara, a great variation with the addition of fresh greens, the recipe from the New York Times, contributed by Melissa Clark. I used to be adverse to keeping white rice in my pantry, but when making a one-pot dish it is much more foolproof to use white rather than brown rice. The increased cooking time required for the brown rice could result in mushy lentils.

This dinner also became a wonderful CSA box in one meal. We ate this dish with roasted beets, carrots and fennel on the side, as well as with hummus (made with CSA parsley) and flatbread. I used beet greens and chard for the spring greens in the main dish (I also increased the amount). Healthy, quick, flavorful, and good. It would be nice with a dollop of greek yogurt on top.

TOTAL TIME: 35 minutes
YIELD: 6 to 8 servings
  • 1 cup brown or green lentils
  • 2 leeks, white and light green parts only, roots trimmed
  • 2 1/4 teaspoons salt, more as needed
  • 1/4 cup extra-virgin olive oil
  • 2-4 garlic cloves, minced
  • 3/4 cup long-grain rice (I used white basmati rice)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)(I used 6-8 cups chard and beet greens)
1.
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
2.
Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
3.
Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
4.
Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
5.
Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

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