Chicken With Cardamom Rice Recipes

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

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.

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

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.

WEEKNIGHT FANCY CHICKEN AND RICE

Steps:

• In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
• Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
• Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

EASY AND SIMPLE CARDAMOM RICE

Steps:

• In a saucepan combine the water and bouillon and stir well. (The idea of the small amount of bouillon is to barely flavor and salt the liquid, but not to make the rice taste "chickeny." You can increase the amount of bouillon if you like, but I think it was perfect this way.) Bring to boiling.
• Add the remaining ingredients, stir, and allow to boil together for 1 minute.
• Turn off the heat, cover the saucepan, and let sit for 20 minutes. It's done! Fluff the rice and serve.
• Note: if you don't have chicken bouillon or vegetarian chicken bouillon, you can probably use 2 cups water and 1 cup chicken broth instead, with much the same result.

CARDAMOM BUTTER CHICKEN

Steps:

• Place the garlic, ginger, chillies and coriander stalks in the small bowl of a food processor with a good pinch of salt, and blend to a fine paste - or grind to a paste using a pestle and mortar.
• Heat 2 tbsp of the ghee or oil in a large pan, add the onions and cook slowly for 15-20 mins until golden and caramelised. Tip in the garlic-ginger paste, turn up the heat and cook for a further 5 mins. Add the ground spices and cook for 2 mins more until fragrant. Scoop the spicy onion mixture out of the pan into a bowl.
• Add the remaining ghee or oil to the pan and cook the chicken over a medium-high heat until browned all over. Tip into a bowl, cover and set aside.
• Return the onion mixture to the pan along with the whole spices, tomatoes and a can full of water (400ml). Bring to the boil, then cover and simmer gently for 40 mins.
• Return the chicken to the pan and cook, uncovered, for a further 10 mins until the sauce has thickened and the chicken is cooked through. Stir in the yogurt and cream, season well and scatter with coriander leaves. Serve with chapatis and rice.

CARDAMOM CHICKEN WITH LIME LEAVES

Steps:

• Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves and cinnamon, and cook for 5 mins more, stirring frequently. Add all the remaining spices with the chilli, stir briefly over the heat then add the tomatoes with 1 can of water, the chutney and bouillon.
• Stir in the aubergine, bring to the boil then cover the pan and simmer for 15 mins. Stir well, and add the chicken and lime leaves. Push them under the liquid and scatter over the green pepper. Cover the pan and leave to cook for 40 mins. Remove the chicken, shred in to medium-sized pieces and return to the sauce.
• Meanwhile, make the rice. Put all the ingredients in a medium pan with 750ml water. Bring to the boil , then cover and cook for 20 mins. Turn off the heat and leave for 5 mins to absorb any excess moisture. Serve with the curry.

ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN

Steps:

• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
• Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
• Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
• Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
• Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.