Cardamom Chicken With Rice Pilaf

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.