Spiced Chicken and Rice With Cardamom and Cinnamon

Name: Spiced Chicken and Rice With Cardamom and Cinnamon
Cuisine: Asian
Ingredients: 2tablespoons unsalted butter; 2tablespoons extra-virgin olive oil; 1½pounds boneless, skinless chicken thighs, cut into 1½- to 2-inch pieces; Salt and pepper; 1small red onion, thinly sliced (2 cups); 1garlic clove, minced; 1(3-inch) cinnamon stick; ½teaspoon ground cardamom; ½teaspoon ground turmeric; ⅛teaspoon ground allspice; 1½cups/about 11 ounces basmati rice, rinsed until the water runs clear; 3cups low-sodium chicken broth; ¼cup golden raisins; ¼cup roasted salted pistachios, coarsely chopped; ¼cup sliced almonds (optional); 2 tablespoons chopped dill

6 steps

Updated at: Tue, 01 Oct 2024 09:47:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories736.8 kcal (37%)

Total Fat25 g (36%)

Carbs80.5 g (31%)

Sugars10.1 g (11%)

Protein45.8 g (92%)

Sodium452.9 mg (23%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsunsalted butter

2 tablespoonsextra-virgin olive oil

1.5 poundsboneless skinless chicken thighs

cut into 1 1/2- to 2-inch pieces

½ teaspoonground cardamom

½ teaspoonground turmeric

⅛ teaspoonground allspice

1 ½ cupsbasmati rice

rinsed until the water runs clear

3 cupslow-sodium chicken broth

¼ cupgolden raisins

¼ cuproasted salted pistachios

coarsely chopped

¼ cupalmonds

sliced, optional

2 tablespoonsdill

chopped

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.