Chicken With Caramelized Onion and Cardamom Rice

4 servings

1 hr 10 min

Spiced chicken thighs braised over cardamom rice with caramelized onions and tart barberries, finished with fresh herbs.

prepPreheat oven to low or prepare to cook over very low heat
40 g sugar	Soak barberries in sugar syrup	Add rice, onion, barberries, sear chicken back in	Cover, cook over very low heat 30 min	Rest covered with towel 10 min	Stir in herbs, fluff, serve with yogurt
25 g barberries
30 ml olive oil (for caramelizing onion)	Caramelize onion, 10–15 min
2 medium onions, thinly sliced / 250 g
1 kg skin-on, bone-in chicken thighs	Season chicken, sear 5 min per side
Salt and freshly ground black pepper
10 cardamom pods
Rounded ¼ teaspoon whole cloves
2 long cinnamon sticks, broken in two
30 ml olive oil (for seasoning chicken)
300 g basmati rice
550 ml boiling water
5 g flat-leaf parsley leaves, chopped
5 g dill leaves, chopped
5 g cilantro leaves, chopped
100 g Greek yogurt mixed with 2 tablespoons olive oil (optional)

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