Chicken with Caramelized Onion and Cardamom Rice

Last Year's Post:  Mustard Swordfish Kebobs

Two Years Ago:   Spaghetti with Chicken, Herbs and Cherry Tomatoes

I found this recipe on the New York Times website and was intrigued by the fact that it came from a cookbook of food from Jerusalem ("Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi).  I looked the book up to see if there was a defining characteristic to the food of the city, and found (not surprisingly) that it's been influenced by Muslims, Jews, and the diverse ethnic make-up of the region - I think of it as sort of a unique Middle-Eastern blend.

In any event, the most surprising part of the recipe to me was that it was at once familiar and comforting (it is chicken and rice, after all) while also being mysterious and exotic (when was the last time you cooked with green cardamom pods?).  The deeply caramelized onions make the house smell great, and the spices add their fragrance as the rice and chicken cook.  The low-and-slow cooking method results in very tender and moist chicken and perfectly cooked rice, and the herbs are the final bright touch.  The fact that it's a one-pot recipe doesn't hurt, either.

I adapted the recipe, which you can see here (including a video), because I prefer boneless skinless chicken thighs and also because it seemed to contain way too much rice for four people.  I'd suggest warning people about the whole spices when you serve it - the cinnamon sticks are pretty obvious but the green cardamom pods tend to blend in (they aren't really all that green) and the cloves are the same color as the currants. No one wants to break a tooth.  I guess in theory you could try to fish out all the whole spices before serving, but you'll still probably miss one or two so I'd warn everyone anyway.  Plus they look cool on the plate. 

Speaking of currants, I tried to find barberries but was unsuccessful even with the local upscale grocer, Trader Joes and Whole Foods.  I might have made the trek to a Middle Eastern market but I already had currants in my pantry and I don't think it would have made much of a difference anyway.

You can never have too many chicken recipes, right?  This is a great and very healthy alternative to get you out of the same old rut.

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Chicken with Caramelized Onion and Cardamom Rice

Serves 4

2 tablespoons sugar

1 ½ tablespoons barberries, or currants

4 tablespoons olive oil

1 medium yellow onion, thinly sliced

1 ½ pounds boneless skinless chicken thighs

Salt and freshly ground pepper

6 green cardamom pods

Scant ¼ teaspoon whole cloves

 1 ½ cinnamon sticks, broken in two

1 ¼ cups basmati rice

1 ¾ cups boiling water

1 tablespoon flat-leaf parsley leaves, chopped

1/3 cup dill leaves, chopped

¼ cup cilantro leaves, chopped

½ cup plain Greek yogurt, optional

Put the sugar and 2 tablespoons water in a small saucepan and heat until the sugar dissolves.  Remove from the heat, add the barberries, and set aside to soak.  If using currants, skip this step.

Heat half the olive oil in a large sauté pan for which you have a lid over medium heat.   Add the onion and cook for 10 to 15 minutes, stirring occasionally, until deep golden brown.  Transfer to a small bowl and wipe the pan clean.

Place the chicken in a mixing bowl and season with 1 teaspoon each salt and black pepper.  Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well.  Heat the sauté pan again and place the chicken and spices in it.  Sear the chicken until golden brown on each side and remove from the pan.  The spices can stay in the pan, but don’t worry if they stick to the chicken.  Add the rice, caramelized onions, ½ teaspoon salt and ¼ teaspoon pepper.  Drain the barberries and add them (or the currants) also.  Stir well and return the seared chicken to the pan, pushing it into the rice.

Pour the boiling water over the rice and chicken, making sure the rice is submerged.  Cover the pan and cook over very low heat for 30 minutes (check at about 20 minutes to see if a little more water is needed to prevent burning).  Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid.  Let stand 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 with optional yogurt on the side.

Note:  warn guests that the dish contains whole spices that should be picked out and not eaten.

Moroccan-Spiced Chicken with Roasted Squash

My mother often made roast squash when I was a kid.  She cut and cleaned an acorn squash, then roasted it until tender.  She would scoop out the flesh after it cooled, and re-heat it in a frying pan with butter, salt and pepper.  That simple method is still probably my favorite today. Since it's fall and there are so many beautiful squash varieties to choose from I wanted to feature her recipe in a post.  Roast squash is rich, smooth and ever-so-slightly sweet so it pairs perfectly with spicy flavors.  In particular, it pairs perfectly with the spicy chili powder, cinnamon, cloves and ginger in the Moroccan-Spiced Chicken.

The spice blend for the chicken is fabulous.  Be sure to cook enough chicken to have some left over for a second meal of either a Moroccan Couscous Salad or a quesadilla (see below).  You'll have a little spice mix left over from the first meal that you can use in the second meal also.

The squash takes an hour to cook so start with that first, then you can mix the spice blend while it roasts.  I found a really pretty red-orange squash at the market.

The flesh inside was just as vibrant as the outside.

Clean out the strings and seeds and get the squash in the oven so you can start mixing your spice blend.  The recipe calls for hot chili powder but I only had regular so I added a 1/4 teaspoon of cayenne pepper.

After the spices are mixed, you add a little olive oil to make a paste and smear it on the chicken.  Note that the chicken now needs to go into the refrigerator for at least 30 minutes.  (I somehow missed that until after the squash was done so it delayed dinner by about an hour.)

If you want to serve this dinner on a week night, roast the squash in advance and put the chicken breasts smeared with spice mix in the refrigerator overnight.  Then all you'll need to do is re-heat the squash and cook the chicken breasts, which only takes 4 minutes per side.  Dinner will be ready in about 15 minutes!

You can't tell from the pictures, but these were giant chicken breasts.  The two of us shared one for dinner with our squash and had one left for another great meal.  Suggestions for meal number two are a Moroccan Couscous Salad or a quesadilla.  For the Moroccan Couscous Salad, cook some couscous and add a little of your leftover spice blend, plus some dried currants or raisins, sauteed zucchini, toasted pine nuts, parsley and a little lemon juice.  Cube up your leftover chicken and toss everything together.

If you'd rather have a quesadilla, thinly slice the leftover chicken and put it in flour tortillas with mexican shredded cheese, mild diced green chiles, a little lime juice, a little more spice blend and some cilantro.  Saute in butter until both sides are golden, then serve with guacamole and sour cream.

All three meals are easy, healthy and delicious.  Even if you think you don't like squash, try the roasted squash recipe.  As my mom always said, "it might be your favorite new thing".

click here for a printable recipe

Moroccan-Spiced Chicken and Roasted Squash

Serves 4

For the squash:

1 hard-shell squash such as acorn, buttercup, etc.
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

 For the spice mix:

Grated zest of one orange
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder (or 1 teaspoon regular chili powder and ¼ teaspoon cayenne)
1 teaspoon coarsely ground black pepper
½ teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon ground cloves

For the chicken:

3 tablespoons plus two teaspoons Moroccan spice mix
1 tablespoon olive oil
4 small or 2-3 large boneless skinless chicken breasts (1 pound)
1 tablespoon canola oil

Preheat the oven to 350d.  Line a baking pan with foil or parchment paper. Cut the squash in half horizontally and scoop out the strings and seeds with a spoon.  Brush the cut sides with olive oil and place the squash halves cut side down on the baking pan.  Bake for 60 minutes or until the squash is tender and pierces easily with a fork.  Allow to cool.

Meanwhile, make the spice blend by mixing all spice mix ingredients together thoroughly.  Make a paste by mixing the measured amount of spice blend with the olive oil, then smear it on both sides of the chicken breasts.  Cover and refrigerate for 30 minutes.

When cooled, scoop the squash flesh out of the shell and into a bowl, then mash with a potato masher until smooth.  Season with salt and pepper.  Heat a frying pan over medium heat and add the butter.  Add the squash and cook, stirring occasionally, until fully heated.

Heat the canola oil in a second frying pan over medium heat.  Saute the chicken breasts until cooked through, about 4 minutes per side.

Slice the chicken and serve with the hot squash.

Make Ahead: roast the squash and scoop the flesh into a bowl; cover and refrigerate overnight.  Prepare the spice mix and smear the paste on the chicken, cover and refrigerate overnight.  Proceed with the rest of the recipe the following evening.