This recipe called for barberries, which are traditional to the area. I subbed in currants and they were fantastic with the dish, but next time I'd like to attempt the more traditional route. If using barberries, soak them in water and sugar for a bit ahead of time to tone down the tartness. There was also an option to eat this dish with warm greek yogurt mixed with olive oil as a topping, which I declined (it's in the recipe if you're interested!).
Ingredients:
4 tbsp EVOO
2 medium onions, thinly sliced
2 lbs chicken (I used breasts but thighs would work well here)
Salt and pepper
10 cardamom pods
1/4 tsp whole cloves
2 cinnamon sticks
1 2/3 basmati rice
1/8-1/4 cup currants (I like the little pops of sweetness so I did 1/4)
2 1/4 cup boiling water
1 1/2 tbsp flat parsley, chopped
1/2 cup fresh dill, chopped
1/4 cup fresh cilantro, chopped
Directions:
1. Place the chicken in a large bowl, and add in 2 tbsp EVOO, 1 1/2 tsp each salt and pepper, cardamom, cloves, and cinnamon sticks. Massage into the chicken and set aside.
2. Heat a large saucepan to medium heat, add in the remaining 2 tbsp of EVOO and the onions, stirring often for 15 minutes until caramelized. Remove the onions and set aside.
3. Add the chicken, spices, and oil to the pan. Sear the chicken 5 minutes on each side until golden. Remove the chicken from the pan, keeping a thin film of oil.
4. Add the rice, onions, currants, 1 tsp salt, and black pepper to the pan. Stir well for one minute.
5. Return the chicken to the pan, pressing it down into the rice. Pour the boiling water over the mixture and cover tightly.
6. Cook on low for 30 minutes. Do not lift the lid during this time.
7. After 30 minutes, remove the pan from heat, uncover, and quickly place a tea towel over the rice before re-covering with the lid. Let the rice stay off the heat undisturbed for another 10 minutes.
8. After 10 minutes, remove the cover and add in the fresh herbs. Fluff the rice with a fork as you mix them through. Top with warm yogurt mixture if desired.
