Food for Architects

Ottolenghi’s Chicken with Caramalized Onions and Cardamom Rice

Yup, it’s still winter here. The first day of spring has come and along with it a fresh blanket of snow. This means no gardening, no starting seeds indoors, and no bike riding. It means more time hunkering down at home with moreish foods and friends. Yotam Ottolenghi’s dish, chicken with caramalized onions and cardamom rice, has become a new favorite around here. Deep golden onions, tangy barberries, and warm spices infuse a one pot dish of chicken and rice. Fresh green herbs and a tangy yoghurt topping complete the dish. It is simply the perfect remedy against the cold and snow. I don’t yet own the book, Jerusalem, from which the recipe came from but found it a while ago on the New York Times website here along with a video. I believe it was also posted on the Amazon website too. Please check out these sources for the recipe or buy the book.

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This dish is simple but takes a bit of time to prep, not usually a weeknight dinner (could be if you caramalized the onions the day before). The secret is to be patient with the onions, giving them due attention and minding them so that they do not burn on the edges but take on a uniform golden glow. I also like to get a deep golden colour on the chicken skin, rather than quickly searing it as stated in the NYTimes. This also renders out quite a bit of chicken fat which should be drained off. What more can I say but go make it today.

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This entry was published on March 23, 2014 at 1:52 pm. It’s filed under Recipes and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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