Spiced Chicken and Rice With Cardamom and Cinnamon

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2- to 2-inch pieces

Salt and pepper

1 small red onion, thinly sliced (2 cups)

1 garlic clove, minced

1 (3-inch) cinnamon stick

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/8 teaspoon ground allspice

1 1/2 cups/about 11 ounces basmati rice, rinsed until the water runs clear

3 cups low-sodium chicken broth

1/4 cup golden raisins

1/4 cup roasted salted pistachios, coarsely chopped

1/4 cup sliced almonds (optional)

2 tablespoons chopped dill

Instructions

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.

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.

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.

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.

Meanwhile, if using almonds, toast them in a small skillet over low, stirring, until golden, 3 to 5 minutes.

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.

Notes

https://cooking.nytimes.com/recipes/1025462-spiced-chicken-and-rice-with-cardamom-and-cinnamon

Nutrition

• Calories: 764
• Lipides Totaux: 28 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 18 g
• Acides Gras Trans: 0 g
• Sodium: 1229 mg
• Glucides Totaux: 82 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 9 g
• Protéines: 47 g