Cardamom Chicken With Rice Pilaf
Recipe: #41719
October 06, 2023
Categories: Chicken, Rice, White Rice, Middle Eastern Spices, Bone-in Pieces, more
"Use 4 legs and thighs."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (618.1 g)
- Calories 717.5
- Total Fat - 32 g
- Saturated Fat - 11.4 g
- Cholesterol - 851.1 mg
- Sodium - 2077.5 mg
- Total Carbohydrate - 38.2 g
- Dietary Fiber - 1.4 g
- Sugars - 9.6 g
- Protein - 66.8 g
- Calcium - 82.6 mg
- Iron - 9.9 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oven to 450° degrees F.
Step 2
Coat the chicken with 1 tablespoon of the oil and season with 1/2 teaspoon cardamom, 1/2 teaspoon salt, and the pepper.
Step 3
Put the chicken in a roasting pan and top each leg with a piece of the butter.
Step 4
Roast the chicken until just done, about 30 minutes.
Step 5
Meanwhile in a large saucepan, heat the remaining 1 1/2 tablespoons oil over moderately low heat.
Step 6
Add the onion and cook, stirring occasionally, until translucent about 5 minutes.
Step 7
Add the rice and remaining 1 teaspoon cardamom and stir to coat the rice with the oil.
Step 8
Add the raisins, broth, and 1 teaspoon salt.
Step 9
Bring to a boil, reduce the heat to low and simmer, covered for 20 minutes.
Step 10
Remove the pan from the heat and let sit without removing the lid, for 5 minutes.
Step 11
Stir with a fork.
Step 12
Remove the chicken from the pan.
Step 13
Pour off all the fat from the pan.
Step 14
Set the pan over the heat.
Step 15
Add the apple juice and 1/8 teaspoon each cardamom and salt.
Step 16
Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 2 tablespoons, about 3 minutes.
Step 17
Serve the chicken topped with a drizzle of the sauce and with the rice pilaf alongside.
Tips
No special items needed.
0 Reviews
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