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!
- 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.
- Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
- Add the chicken and
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
- Add the stock to the pan and bring to a boil over moderately high heat.
- 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.
- Remove from the heat and let steam, covered, for 15 minutes.
- Fluff the pilaf with a fork and season with salt to taste.
- 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!)
- Garnish with
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.
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Posted in Casserole, Chicken (Poultry), Recipes
Tags: almonds, Basmati rice, boneless skinless chicken thighs, cardamom, chicken, chicken thighs, cilantro, ghee, Indian, kale, one-pot, pilaf, raisins, rice, star anise, turmeric