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August 20, 2014 / Chris Blum

Chicken with Spiced Rice

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Another amazing dish from Jerusalem! This one is perfect for a weeknight and only requires one pot. I made some minor changes, used a little lesson love oil, left out that currents because I did not have any. I also added some extra ground spices. This dish is amazing!

Ingredients:
Olive oil
2 medium onions, thinly sliced
1 1/5 lb chicken thighs
Salt and pepper
10 cardamom pods
Rounded 1/4 teaspoon whole cloves
2 long cinnamon sticks, broken in two
2 tsp ground cardamom
1/4 tsp ground clove
1 tsp ground cinnamon
1 2/3 c brown basmati rice
2 1/4 c boiling water
1 1/2 TBSP parsley, chopped
1/4 c cilantro, chopped
1/3 cup Greek yogurt mixed with 2 TBSP olive oil

Heat 2 TBSP 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.

Place the chicken in a large mixing bowl and season with 1½ tsp salt and black pepper. Add 2 TBSP 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 5 minutes on each side and remove from the pan. 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 tsp salt and plenty of pepper. Stir well and return the seared chicken to the pan, pushing it into the rice.

Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 40 minutes. 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.

Serves 4.

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