one-pot cardamom chicken thighs + rice
OK, so it’s not really one pot, because I don’t recommend using a pot for this recipe, but instead a deep pan. But one-deep-pan cardamom chicken thighs + rice doesn’t have the same ring to it, right? So here’s an easy-peasy, but absolutely delicious, chicken and rice recipe with the warm flavors of cardamom, cinnamon, ginger, and all-spice. Basically like a blanket but dinner.
INGREDIENTS
Chicken
2 1/2 lbs. chicken thighs (either boneless & skinless or bone-in & skin-on)
2 1/2 tsp. kosher salt
1 cup greek yogurt, labneh, or sour cream
1/4 large red onion
3 garlic cloves
1”-piece fresh ginger
1 tbsp. lemon juice
1 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. ground corriander
1/2 tsp. black pepper
1/4 tsp. ground all-spice
Rice + Assembly
1 1/2 cups basmati rice
1/4 cup. slivered almonds
1/4 cup golden raisins
2 tbsp. apple cider vinegar
2 tbsp. ghee
1 1/4 large red onion (remaining from chicken marinade), sliced into slivers
1/2” fresh ginger, chopped finely
1 1/2 tsp. kosher salt
parsley, for topping (optional)
DIRECTIONS
Marinade chicken: rinse chicken thighs, pat dry, and place in an airtight container. Season chicken thighs all over with 2 1/2 tsp. kosher salt (general rule of thumb – 1 tsp. per lb. of meat). In a food processor or blender, blitz together remaining marinade ingredients – yogurt, red onion, garlic cloves, ginger, lemon juice, and ground spices – until smooth and liquidy. Pour marinade over chicken thighs in container, ensuring thighs are well coated, and refrigerate for at least 2 hours, or overnight.
Prep rice & raisins: Soak basmati rice in a bowl with cold water, covered by 2-inches, for at least 15-minutes and up to 2 hours (the soaking rids the rice of excess starch and helps it cook more evenly – this is an important step, don’t miss it!). Soak golden raisins in 2 tbsp. apple cider vinegar + 1/4 cup hot water along with your soaking rice.
Throw it all together: Remove marinated chicken from the fridge. In a 8-qt. sauté pan, dry-roast the almonds over medium heat, stirring constantly for about 5 minutes (be careful, nuts can burn quickly!). Set nuts aside on a plate. Pour 1 tbsp. ghee in pan, and sear marinated chicken in a single layer, shaking off excess marinade before you place in pan. Cook, undisturbed, for 7 minutes, and flip to sear the other side for another 7 minutes. Remove chicken from pan and set aside on a plate.
Pour yogurt marinade and 1 cup water in pan, scraping up the burnt bits from the chicken. Add in sliced onions and chopped ginger, and cook until onions become jammy and marinade reduces into a thick sauce, about 8 minutes. Drain basmati rice, and pour into pan with 1 1/2 tsp. kosher salt. Mix rice thoroughly with onions and reduced marinade, and pat into a single layer. Top rice with chicken thighs in a single layer, and pour 3 cups water over. Bring to a boil over medium-high heat, and reduce to a simmer. Cover, and let cook for 30 minutes.
When finished cooking, fluff rice around chicken with a fork. Drain soaking raisins, and top chicken & rice with raisins, toasted almonds, and parsley, if using. Serve directly from pan.
store: in an airtight container in the fridge for up to 1 week.
diet: gluten-free
eat it with: an extra dollop of labneh & a side coban salatasi
