Chicken with Caramelized Onion and Cardamom Rice

Page 184

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Review

Wonderful one pot chicken and rice dish with a touch of the exotic.

I followed the recipe closely in regards to ingredients, except for substituting cranberries for barberries, but did change the method slightly. I decided to cut down on the hands-on cooking time by caramelizing the onions and browning the chicken (which I skinned first) simultaneously in separate pans, and though the recipe didn’t call for it, rinsed the basmati rice first.

Based on my experience with the skillet I was using and the fact that the chicken thighs were quite small, I checked on the dish after 35 minutes; both chicken and rice were perfectly done.

The family really enjoyed this dish: the chicken was tender and juicy and the rice scented with cardamom and cinnamon. The caramelized onions added a rich sweet flavour that was nicely complemented by the tart fruit.

Definitely a keeper. I'd like to give 4 1/2 stars as the cooking instructions weren't perfect, but the flavour was excellent.

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