Chicken with cardamom rice is a flavorful and aromatic dish that combines the succulent taste of chicken with the fragrant aroma of cardamom. This classic Middle Eastern dish is not only delicious but also versatile, as it can be adapted to suit different dietary preferences and spice levels. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with a comprehensive guide to creating the perfect chicken with cardamom rice dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the 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, you do not need to soak them in this way.
- Meanwhile, heat half the 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 teaspoons each salt and black pepper. Add the remaining 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 (this is important as it part-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 and add them as well. 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 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.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST
Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h55m
Yield 6
Number Of Ingredients 8
Steps:
- Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
- Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g
CARDAMOM INFUSED CHICKEN WITH RICE (SALEEK)
This dish is my ultimate comfort food. It's commonly eaten in winter and during the month of Ramadan for the pre-dawn breakfast, but for me it's a regular at least 2 or 3 times a month. Its always served with doggos (Saudi salsa). (Note: in Saudi the thigh and drumstick is not disjointed and is served as one portion).
Provided by lemoncurd
Categories Chicken
Time 21m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
- Remove chicken to an oven tray.
- Strain chicken broth into a big bowl and pour back into the cooking pot.
- Add rice to the broth, taste for salt.
- Cook rice till extremely soft and mushy.
- Add milk and simmer for 10 minutes, stirring continually on low heat.
- Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
- Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
- Pop chicken under the grill to redden.
- Place rice onto serving plate arrange chicken over the rice.
- Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).
Nutrition Facts : Calories 699.3, Fat 43.7, SaturatedFat 17.1, Cholesterol 184.3, Sodium 1363, Carbohydrate 32.5, Fiber 1.2, Sugar 0.3, Protein 42.1
CARDAMOM FLAVOURED CHICKEN
Make and share this Cardamom Flavoured Chicken recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, and lightly fry all but a pinch of the cardamom powder.
- Add the chicken and salt and stir until the meat is seared on all sides.
- Add the spices and tomato puree and mix well.
- Mix the yoghurt with 150ml water, mix and stir into the chicken, Bring to a boil, then reduce the heat and simmer until the chicken is tender.
- Serve hot over rice with the remaining pinch of cardamom powder sprinkled over.
Tips:
- Choose the right chicken: For best results, use bone-in, skin-on chicken thighs or breasts. The skin will help keep the chicken moist during cooking, and the bones will add flavor to the rice.
- Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs will help it to stay tender and flavorful. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
- Use high-quality rice: Basmati rice is a good choice for this recipe, as it is known for its long, slender grains and delicate flavor. Be sure to rinse the rice well before cooking to remove any starch.
- Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unappetizing.
- Add the chicken to the rice: Once the rice is cooked, add the chicken and cook until it is heated through. Be careful not to overcook the chicken, or it will become dry and tough.
- Garnish with fresh herbs: Fresh cilantro or mint is a nice way to garnish the dish and add a pop of color.
Conclusion:
Chicken with cardamom rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the rice is fluffy and aromatic. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love