Subj : NYT Most Popular 2024-48
To   : All
From : Dave Drum
Date : Wed Jan 29 2025 15:05:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Chicken And Rice w/Cardamom & Cinnamon
 Categories: Poultry, Vegetables, Herbs, Rice, Nuts
      Yield: 4 servings
 
      2 tb Unsalted butter
      2 tb Extra-virgin olive oil
  1 1/2 lb Boned, skinned chicken
           - thighs; in 1 1/2" to 2"
           - pieces
           Salt & pepper
      1 sm Red onion; thin sliced
      1 cl Garlic; minced
      1    (3") cinnamon stick
    1/2 ts Ground cardamom
    1/2 ts Ground turmeric
    1/3 ts Ground allspice
  1 1/2 c  (11 oz) basmati rice; rinsed
           - until the water runs clear
      3 c  Chicken broth
    1/4 c  Golden raisins
    1/4 c  Roasted salted pistachios;
           - coarse chopped
    1/4 c  Sliced almonds (opt)
      2 tb Chopped dill
 
  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.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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