Chicken with Caramelized Onions + Cardamom Rice

from Jerusalem: A Cookbook
via Anne Halsted and Katy Lonergan

serves 4

2½ tablespoons currants, soaked in lemon juice then drained

4 tablespoons olive oil

2 medium onions, thinly sliced (2 cups)

2¼ pounds bone-in chicken thighs

10 cardamom pods

Rounded ¼ teaspoon whole cloves

2 long cinnamon sticks, broken in two

1⅔ cups basmati rice

2¼ cups boiling water

1½ tablespoons flat-leaf parsley, chopped

½ cup dill leaves, chopped

¼ cup cilantro leaves, chopped

⅓ cup Greek yogurt, mixed with 2 tablespoons olive oil

Salt and freshly ground black pepper

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 – 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 for 5 minutes on each side and remove from the pan (this is important as it partially cooks the chicken).  The spices can stay in the pan.  Remove most of the oil, leaving just a thin film.  Add the rice, caramelized onion, currants, 1 teaspoon salt, and plenty of black 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 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 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 with yogurt if you like!

Yummy, easy, and delicious reheated later as well!