Buck's Chicken and Cardamom Rice
Chicken and fragrant rice make a delicious meal with very little fuss. This pilaf-style recipe keeps the chicken in bite-sized pieces and uses a small number of whole spices so their aromas remain distinct. The goal is tender chicken, separate rice grains and cardamom that is noticeable without tasting like perfume.
For four people
- 1 pound boneless chicken thighs, cut into large bite-sized pieces
- 11 ounces basmati rice, rinsed well and drained
- 2 tablespoons neutral oil
- 1 onion, chopped; 2 garlic cloves, minced
- 5 green cardamom pods, lightly cracked
- 1/2 teaspoon cumin seeds
- 3 whole cloves and 6 black peppercorns
- 2 1/3 cups unsalted chicken stock, with a little extra ready if needed
- Salt to taste; lemon and fresh parsley or cilantro for serving
Heat the oil in a heavy pot with a lid. Brown the chicken briefly in two batches so the pieces have room, then lift them onto a plate. Soften the onion in the same pot, add the garlic, cardamom, cumin, cloves and peppercorns, and stir until the aroma rises. Stir, to keep the garlic from catching on the bottom.
Add the drained rice and stir gently so it absorbs the aromatic oil. Return the chicken and any juices from its plate, add the stock and a little salt, and bring to a gentle simmer. Cover, reduce the heat and cook until the rice is tender and the stock has been absorbed, beginning to check after about 18 minutes. If the grains are still firm and the pan is dry, add a little hot stock and cover again.
Once the rice and chicken are ready, take the pot off the heat and let it rest, covered, for 10 minutes. Lift and turn the rice gently with a broad spoon. Remove the visible whole cloves and cardamom pods as you serve, and offer lemon and fresh herbs separately.
Fragrance forward
Green cardamom has a different role from the smoky black kind. This meal uses green cardamom for its floral character. Cloves add a deeper, sweeter-smelling note without adding sugar, while pepper and cumin keep the aroma on the savory side. Whole spices are a deliberate form here; a spoonful of powder would disperse differently and make removing the spices impossible.