4/28/13

Video Attempt: Chicken with Caramelized Onion and Cardamom Rice

I've officially entered the slow-and-steady-(hopefully)-wins-the-race part of book-writing. It's the part where you have to keep your head down and your Internet usage at bay.  Point being, these videos are a nice break. And this chicken and rice dish was fantastic. Make it soon! (And wear an apron!)

Chicken with Caramelized Onion and Cardamom Rice adapted from Jerusalem
2 1/2 tbsp dried currants soaked in juice of 1 lemon OR 2 1/2 tbsp barberries (if you can find them!)
         soaked in a simple syrup of 3 tablespoons sugar and 3 tablespoons water.
4 tbsp olive oil
2 medium onions, thinly sliced
2 1/4 pounds skin-on, bone-in chicken thighs, or 1 whole chicken quartered (I used thighs and drumsticks, but think that sticking to just thighs would've been better. It was just more difficult to crisp up the skin on the drumsticks.)
10 cardamom pods
rounded 1/4 tsp whole cloves
2 cinnamon sticks, broken in two
1 2/3 cup basmati rice
2 1/4 cups water
1/4 cup chopped parsley leaves
1/2 cup chopped dill
1/4 cup chopped cilantro leaves
1/3 cup  Greek yogurt, mixed with 2 tbsp. olive oil
salt and pepper

Prepare your dried currants or barberries. (If using dried currants, soak them in the juice of 1 lemon.) (If using barberries, make a simple syrup by dissolving 3 tablespoons of sugar in 3 tablespoons of water in a saucepan over medium heat. Turn heat off. Add barberries and let them soak.) Set aside.

Heat 2 tablespoons of olive oil in a large saute pan for which you have a lid over medium heat, add the onion, and cook for 12-15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion t a smlal bowl and wipe the pan clean.

Place the chicken in a large mixing bowl and season with 1 1/2 teaspoons each of salt and black pepper. Add the remaining olive oil, cardamom, cloves, and cinnamon and use your hands to mix everythin 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 part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken.

At this point, I took a little break, turned the heat off the pan, and began boiling 2 1/4 cups of boiling water. While the heat's off, remove most of the remaining oil in the pan, leaving just a thin film at the bottom. Once your water is boiling, turn the heat back on the pan. Add the rice, caramelized onion, 1 teaspoon salt, and plenty of black pepper. Drain the currants or 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 for 30 minutes over as low of heat as you can while still keeping the rice at a simmer. 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. (It probably does need it.) Serve hot or warm with yogurt.
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30 comments:

Matthew said...

This was major comfort foooooooood. xoxo

tannaz said...

i like how this recipe is vaguely persian! (although you and i know that it's not actually persian because we know the very very strict way to make persian rice, and this ain't it...)

more to the point though, YOU GUYS HAVE A SPIRAL STAIRCASE?!?! holy cow!!

Kara said...

Girlfriend, you are on fire in this video!! Hilarious. I also love Mavis' flash cameo (um, redundant??) And the fact that this was a Matt pic. It looks / looked super delicious!

Love you guys. xoxo

Femme Fraîche said...

This looks insanely delicious and the perfect thing to make when herbs are bountiful and cheap at summer farmer's markets. Also, A+ on the Homeland reference. "Dad? When are you coming home? Dad?" She's the *worst*.

Sara in America said...

"...that Iranian taste that I like..." Haha! Love it. Also, dude, your house looks amazing.

Have you ever checked out "Freedom" software for keeping you off the internet? It's great - you set the number of minutes you want to restrict your access and you can only get back in if you restart your computer. It's only $10.

Cookbook Create said...

What a fun video! We really like the Jerusalem cookbook too; we just made the Lamb Meatballs for our blog (http://blog.cookbookcreate.com/lamb-meatballs-with-currants-recipe/). Do you prefer currants or barberries for this recipe?

sg said...

i am on major internet lockdown right now but had to take a break to see your video! I feel like I can smell that goodness. This looks like a dish I would love to make and will! Good luck with your book writing - cannot wait to read it!

Amelia Morris said...

awwww, thanks, girl!! And you should definitely make it! Had the leftovers this afternoon and it was almost even better.

Amelia Morris said...

Tannaz! I totally thought of you / our Persian adventure while making this. Like: where can one buy barberries on this side of town? Also, yes! There's a spiral staircase--I swear we're going to have a housewarming one of these days...

Amelia Morris said...

Thanks, Sara!! I actually downloaded Freedom a few months ago, but my computer is so old that it can barely handle running it AND Word. :( :( Next computer though...

GP said...

Love your videos! I look forward to them so! Good luck on your book and keep posting!

janice said...

thanks for chicken inspiration!
(after 40 yrs of cooking, getting jazzed about a new way to prepare chicken is rare!)
Love the video, but where is the pup?

Katherine @ eggton said...

Loved the video as usual. Have you seen "House of Cards" yet on Netflix, with Kevin Spacey and Robin Wright Penn? We just finished it and think I liked it just as much Homeland.

Shelley said...

As a writer, I just read an analysis of books that states that books are centripetal and the Internet is centrifugal.

Which is to say, let yourself be drawn into your (future) book without apology!

Natasha said...

Oh my, that looks bombskis!! Pinning. Making. Eating. Thanks!

Mary Anne said...

I oohed and aahhed out loud at that rice. You saw it comin! That looked like A+ rice! But an outfit change?? Who do you think you are now? Giada?

Amelia Morris said...

Love this idea, Shelley. Thanks!!

Amelia Morris said...

Thanks for the question, Mary Anne! But I've always thought of myself as more of a Padma than a Giada...

;) ;)

Amelia Morris said...

Duuuuude, we are TOTALLY about 5 episodes into House of Cards. It's great, but Robin Wright just did something weird to a guy who is on his death bed and now I feel a little weird about her character.... That said, boy is she pretty!!

:)

Amelia Morris said...

You're very welcome, Janice! As for the pup, blink and you'll miss it, but she's there at minute 2:18! :) :)

Amelia Morris said...

Awww, thanks so much!

Jacquelyn Grandy said...

Loved this video and the dish looks amazing. When you opened up the towel, I was like, ok, that's worth the effort involved. I'm the same way about chicken grease. I always clean the stovetop and counter as I'm frying away because I hate all of the grease splatters. So, we didn't hear Matt's take on the dish, since he was the one who actually requested it. Did he like it? :)

Matthew said...

I LOVED it! Thx for asking :-)

Ms.Nožisková said...

Ommwriter is another helpful writing tool (and I don't think it's particularly taxing for your computer to run...)

Your kitchen is *beautiful* -- wow! That light! And the rice looks phenomenal. Love the idea of mixing in all those fresh herbs. Must try.

So glad you've got these videos to sustain/distract you in the (what will inevitably be successful) mountain climb ahead!! xo

Anonymous said...

Hands down, one of the best meals I've ever made. Thanks for posting!

L. said...

Long time reader, first time commenter: this was so very delicious, probably because I also added one for Mavis. Love your blog and videos!

Amelia Morris said...

I love when we get a first-time commenter! :) :) So glad you made it and it worked out. AND that you added one for Mavis. ;)

tannaz said...

By the way: Do yourself a favor and discover Golden Farms on San Fernando (not sure if it's considered Burbank or Glendale). Barberries and everything else wonderful and Middle Eastern, without the crazy clusterness of Super King.

Luisa said...

Loved the super-sly TIP!

Amanda said...

I made this tonight--it was wonderful! Amelia, thanks so much for taking the time to make and share these recipes! I've made quite a few things now and I have not been let down. The fish tacos are my next attempt! :)