Serve 4
Well, it is not any onions, but caramelized. For the rice, there are touches of cardamom and cinnamon! Serve from the iron skillet, tops the evening dinner with a mixed salad, garbanzo (chickpeas) and spinach dish. Voilà. 3 Tbs. (45 g) organic sugar
2 1/2 Tbs. (35 g) barberries, currants, or we used organic raisins
4 Tbs. (60 ml) olive oil
2 cups (250 g) thinly sliced onions
2 1/4 pounds (1 kg) organic chicken thighs, cut into bite-size pieces
black pepper
cardamom and cinnamon to taste
1/4 tsp (1,25 ml) whole cloves
1 2/3 cups (300 g) rice: basmati, brown, or Jasmine (note: adjust the cooking time for each kind)
2 1/4 cups (550 ml) boiling water
1 1/2 Tbs. (5 ml) chopped parsley
1/2 cup (2,5 ml) chopped dill
1/4 cup (1,25 ml) chopped cilantro (optional)
1/3 cup (80 g) Greek yogurt (or almond yogut-dairy free) mixed with 2 Tbs. (30 ml) olive oil
1. In a small saucepan, add the sugar to 3 Tbs. (45 ml) water. Heat until the sugar dissolves.
2. Remove from the heat, add the berries/raisins, and set aside to soak.
Note: Currants do not have to soak.
3. Heat half of the olive oil in a large iron skillet. Sauté the onions about 10-15 minutes, stir occasionally. Transfer the onions to a small bowl.
4. Season the chicken with some pepper, olive oil, cardamom, cloves and cinnamon. Mix will.
5. Heat the skillet again, add chicken for about 5 minutes on each side. Remove but leave the spices.
6. Add the rice and caramelized onions. Drain the berries/raisins. Stir into the rice. Press the pieces of chicken into the rice.
7. Pour boiling water over the rice and chicken. Cover the pan, cook on low about 30 minutes.
8. Take the skillet off the heat, remove the lid, place a clean towel over the pan, and put the lid back on. Leave for about 10 minutes.
9. Add the herbs and stir with a folk until the rice is fluffy.
10. Serve with yogurt.
-modified "Jerusalem: A Cookbook"
