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

      Title: Spiced Chicken And Rice With 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 Chicken thighs; boned,
           - skinned, in 1-1/2 to
           - 2" pieces
           Salt & pepper
      1 sm Red onion; thin sliced
      1 cl Garlic; minced
      1    Cinnamon stick (3")
    1/2 ts Ground cardamom
    1/2 ts Ground turmeric
    1/3 ts Ground allspice
  1 1/2 c  Basmati rice (11 oz); 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 (optional)
      2 tb Dill; chopped

  In a large Dutch oven or heavy lidded pot, melt 1 tb of the butter
  in 1 tb 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 tb 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.

  Recipe by Kay Chun

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

  Uncle Dirty Dave's Archives

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