MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Chicken And Rice w/Cardamom & Cinnamon
Categories: Poultry, Vegetables, Herbs, Rice, Nuts
Yield: 4 servings

2 tb Unsalted butter
2 tb Extra-virgin olive oil
1 1/2 lb Boned, skinned chicken
- thighs; in 1 1/2" to 2"
- pieces
Salt & pepper
1 sm Red onion; thin sliced
1 cl Garlic; minced
1 (3") cinnamon stick
1/2 ts Ground cardamom
1/2 ts Ground turmeric
1/3 ts Ground allspice
1 1/2 c (11 oz) basmati rice; rinsed
- until the water runs clear
3 c Chicken broth
1/4 c Golden raisins
1/4 c Roasted salted pistachios;
- coarse chopped
1/4 c Sliced almonds (opt)
2 tb Chopped dill

In a large Dutch oven or heavy lidded pot, melt 1
tablespoon of the butter in 1 tablespoon of the oil over
medium. Season chicken with salt and pepper. Working in
two batches, cook chicken, turning halfway through, just
until no longer pink, about 3 minutes per batch.
Transfer to a plate.

Decrease heat to low and add the remaining 1 tablespoon
butter, oil and the sliced onion to the pot. Season with
salt and pepper and cook, stirring occasionally, until
softened, 3 minutes. Add garlic, cinnamon, cardamom,
turmeric and allspice and stir until well incorporated
and fragrant, about 1 minute. Add rice and stir until
thoroughly combined.

Add broth, raisins and pistachios, season well with salt
and pepper and stir to lift up any browned bits on the
bottom of the pot. Arrange chicken (with any accumulated
juices) in an even layer on top and bring to a boil over
high.

Cover and decrease heat to low. Cook, undisturbed, until
all of the liquid is absorbed, rice is tender and
chicken is cooked through, about 15 minutes. Turn off
heat and let stand for 5 minutes.

Meanwhile, if using almonds, toast them in a small
skillet over low, stirring, until golden, 3 to 5
minutes.

Discard cinnamon stick. Scatter dill over the chicken
and rice, then divide among bowls. Top each with some of
the toasted almonds (if using). Serve warm.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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