Spiced Chicken and Rice With Cardamom and Cinnamon
Published June 4, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 2tablespoons extra-virgin olive oil
- 1½pounds boneless, skinless chicken thighs, cut into 1½- to 2-inch pieces
- Salt and pepper
- 1small red onion, thinly sliced (2 cups)
- 1garlic clove, minced
- 1(3-inch) cinnamon stick
- ½teaspoon ground cardamom
- ½teaspoon ground turmeric
- ⅛teaspoon ground allspice
- 1½cups/about 11 ounces basmati rice, rinsed until the water runs clear
- 3cups low-sodium chicken broth
- ¼cup golden raisins
- ¼cup roasted salted pistachios, coarsely chopped
- ¼cup sliced almonds (optional)
- 2tablespoons chopped dill
Nutritional analysis per serving (4 servings)
764 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 47 grams protein; 1229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or heavy lidded pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium. Season chicken with salt and pepper. Working in two batches, cook chicken, turning halfway through, just until no longer pink, about 3 minutes per batch. Transfer to a plate.
- Step 2
Decrease heat to low and add the remaining 1 tablespoon butter, oil and the sliced onion to the pot. Season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add garlic, cinnamon, cardamom, turmeric and allspice and stir until well incorporated and fragrant, about 1 minute. Add rice and stir until thoroughly combined.
- Step 3
Add broth, raisins and pistachios, season well with salt and pepper and stir to lift up any browned bits on the bottom of the pot. Arrange chicken (with any accumulated juices) in an even layer on top and bring to a boil over high.
- Step 4
Cover and decrease heat to low. Cook, undisturbed, until all of the liquid is absorbed, rice is tender and chicken is cooked through, about 15 minutes. Turn off heat and let stand for 5 minutes.
- Step 5
Meanwhile, if using almonds, toast them in a small skillet over low, stirring, until golden, 3 to 5 minutes.
- Step 6
Discard cinnamon stick. Scatter dill over the chicken and rice, then divide among bowls. Top each with some of the toasted almonds (if using). Serve warm.
Private Notes
Comments
Almonds, raisins, pistachios on the side. Spices doubled. 2.5 cups broth, basmati rice - perfect no mush. Next time double onion, maybe 1 tablespoon less oil.
Really enjoyed this, doubled spices (thank you to commenters who suggested this!) and used brown basmati rice. For brown rice, increased liquid by 1/2 cup and did 30 min cooking time with brown rice so put chicken in 10 mins after adding stock.
the proportions in the recipe seem skewed. it could be so much more pungent and exciting; I suggest using twice as much of the turmeric-cardamom-allspice mixture, cinnamon, garlic, pistachios, almonds, and dill... Or reduce the amount of rice.
I doubled the spices, nuts, and raisins as others suggested. I didn't have a cinnamon stick so I added 1 tsp. I dry roasted the spices before adding them to the pan. And, as a few others noted, I dry fried the nuts as well, and added them when serving, rather than cooking them in the pot with the rice, which wouldn't do much for the nuts or the dish. Finally, I topped with cilantro. While it was good, it wasn't a standout. I will make this again, but will likely triple the spices.
How does "1 small onion" = 2 cups?
Replaced the rice with red lentils for more flavour. Followed reviewers’ suggestions and more than doubled the spices. Delicious, quick & easy.