Yotam Ottolenghi Recipes Chicken Rice
Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, and probably the most requested meal in my house ~ it’s a comforting chicken dinner and a must-make!
I will say right from the start that this meal is spectacular, very easy to make, and the rice itself is going to live on in my kitchen for many years to come. The aromas and flavors that emanate from this at every stage are intoxicating, and don’t diminish after a night in the fridge. The combination is surprisingly simple, but potent: cardamom pods, cinnamon sticks, whole cloves, salt and pepper are the spices, and they mingle with fresh herbs and sweet currants to make a memorable meal. The crispy browned chicken doesn’t hurt, either.
I am slowly cooking my way through the many stunning pages of Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. Every once in a while a cookbook comes along that not only breaks new ground with its recipes, but is approachable, and visually inspiring. This one does it all, and I have to say, every recipe I’ve tried so far has been equally as spectacular.
Chicken Musakhan Recipe
I’ve made this dish twice now, which I rarely do these days since there are so many thousands of recipes I’m waiting to try, so that should tell you how good it is. The aroma of the rice, even when you’re just reheating it in the microwave, is incredible. And I really like that it’s not a hugely complex mix of spices, just a few well chosen flavors combine to make this special.
I made enough chicken for 2, and then we ate the leftover rice the next night topped with poached eggs (which I highly recommend!) Add more chicken and this will serve 4.
Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, and probably the most requested meal in my house ~ it's a comforting chicken dinner and a must-make!
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Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!A warming chicken dish with sweet caramelized onion and aromatic cardamom rice. Serve as a main meal, hot or warm, with extra coriander, dill and Greek yoghurt.
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Although rice has never been grown locally, it has become a staple Palestinian grain and definitely the basic ingredient in all ceremonial meals (people of lesser means and from the countryside often had to make do with bulgar, which costs less).
Cooking meat with rice and water in one pot is a good way of introducing a good meaty flavour to the rice while keeping things relatively simple — no stock is needed and only one pot is used. Bukharan Jews (from Uzbekistan) have a more sophisticated version than the one below, called plov, which is at the centre of all Bukharan celebrations. There, the chicken and rice are layered more carefully so that when the pan is inverted at the end, the chicken is perfectly fried at the bottom, now the crown on top of the elaborate creation.
This chicken and rice casserole is the definition of comfort food. For an Allepian variation, replace the chicken with 5cm pieces of good stewing beef. Boil it in some water with the spices until tender, 1-2 hours. Make the liquid up to 500ml before adding the rice and onion. At the end, you can also stir in some cooked and skinned broad beans.
Yotam Ottolenghi's Chicken With Caramelized Onion & Cardamom Rice
Put the sugar in a small saucepan along with 40ml of water and heat until the sugar dissolves. Remove from the heat, add the barberries and set aside to soak. If using currants you do not need to soak them in this way.
Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid, add the onion and cook over a medium heat 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 of salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat your frying pan again and place the chicken and spices inside. 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. Remove most of the remaining oil as well, leaving just a millimetre at the bottom. Add the rice, caramelized onion, 1 teaspoon of salt and plenty of black pepper. Strain the barberries and add them as well. Stir well and return the seared chicken and push into the rice.
Chicken With Caramelised Onion And Cardamon Rice
Pour the boiling water over the rice and chicken, cover the pan and cook on a very low heat for 30 minutes. Take the pan off the heat, remove the lid and 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. Serve hot or warm with yoghurt if you like.
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Although rice has never been grown locally, it has become a staple Palestinian grain and definitely the basic ingredient in all ceremonial meals (people of lesser means and from the countryside often had to make do with bulgar, which costs less).
Cooking meat with rice and water in one pot is a good way of introducing a good meaty flavour to the rice while keeping things relatively simple — no stock is needed and only one pot is used. Bukharan Jews (from Uzbekistan) have a more sophisticated version than the one below, called plov, which is at the centre of all Bukharan celebrations. There, the chicken and rice are layered more carefully so that when the pan is inverted at the end, the chicken is perfectly fried at the bottom, now the crown on top of the elaborate creation.
This chicken and rice casserole is the definition of comfort food. For an Allepian variation, replace the chicken with 5cm pieces of good stewing beef. Boil it in some water with the spices until tender, 1-2 hours. Make the liquid up to 500ml before adding the rice and onion. At the end, you can also stir in some cooked and skinned broad beans.
Yotam Ottolenghi's Chicken With Caramelized Onion & Cardamom Rice
Put the sugar in a small saucepan along with 40ml of water and heat until the sugar dissolves. Remove from the heat, add the barberries and set aside to soak. If using currants you do not need to soak them in this way.
Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid, add the onion and cook over a medium heat 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 of salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat your frying pan again and place the chicken and spices inside. 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. Remove most of the remaining oil as well, leaving just a millimetre at the bottom. Add the rice, caramelized onion, 1 teaspoon of salt and plenty of black pepper. Strain the barberries and add them as well. Stir well and return the seared chicken and push into the rice.
Chicken With Caramelised Onion And Cardamon Rice
Pour the boiling water over the rice and chicken, cover the pan and cook on a very low heat for 30 minutes. Take the pan off the heat, remove the lid and 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. Serve hot or warm with yoghurt if you like.
We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.
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