CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
SPICED ROAST CHICKEN WITH TANGY YOGURT SAUCE
This weeknight meal is inspired by the spiced chicken and rice that draws lines at halal street carts across Manhattan. Whether it's lunchtime or late at night, the scent and Mediterranean flavors of grilled and chopped chicken served over turmeric-tinged yellow rice (or wrapped in pita) alongside shredded iceberg salad lures a crowd. Everything gets an imperative, generous drizzle of that signature creamy and tangy white sauce, made here with a blend of yogurt, mayonnaise and spices. Fresh garlic, cilantro and lemon juice are combined with a tasty mix of fragrant spices, then rubbed all over the chicken before it's roasted until golden and crispy. The iceberg-and-tomato salad offers a cool, refreshing contrast to the spiced chicken.
Provided by Kay Chun
Categories dinner, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, oregano and granulated onion with half of the cilantro and half of the lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.
- Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.
- While the chicken roasts, make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic and granulated onion; season with salt and pepper, then mix well; set aside.
- Add the remaining cilantro and lemon juice to the roasted chicken and mix well, scraping up any browned bits on the bottom of the pan. Divide chicken, lettuce and tomatoes among 4 plates and drizzle with some of the white sauce. Serve with lemon wedges, plus pita and hot sauce, if using.
YOGURT-SPICED CHICKEN WITH CILANTRO RICE
Make and share this Yogurt-Spiced Chicken With Cilantro Rice recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the yogurt and curry paste and toss with the chicken breasts.
- Heat the butter in a wide shallow pan with a lid.
- Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
- Griddle or grill the chicken breasts until golden and cooked through.
- Stir the almonds, chili and cilantro through the rice.
- Slice the breasts and sit on top of the rice.
Nutrition Facts : Calories 707.6, Fat 27, SaturatedFat 9.9, Cholesterol 121.4, Sodium 430.9, Carbohydrate 70.6, Fiber 4, Sugar 8.9, Protein 44
CILANTRO RICE
I found this recipe on smartsource.dom and revised it. It is unbelievably good; it's packed with flavour. If you are a cilantro lover, this is something you can't miss.
Provided by Izzy Knight
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat oil over medium high heat.
- Add onion and cook 2 minutes.
- Add jalapeno and garlic, cook 2 to 3 minutes, until onion is soft and beginning to color.
- Add rice and cook, stirring constantly, until grains turn translucent, 1 to 2 minutes.
- Pour in broth and 1 can water and bring to a boil.
- Stir in chiles and salt.
- Cover, reduce heat to low and cook 15 to 17 minutes, or until liquid is absorbed and rice is tender.
- Stir in cilantro just before serving.
SPICY YOGHURT CHICKEN
Super moist chicken with a bit of a bite, my guests always enjoy this. I serve this with Jasmine rice and other vegetables. A do ahead recipe that can be marinated during the day and then popped in oven in the evening.
Provided by Sueie
Categories Chicken Thigh & Leg
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in shallow dish.
- Mix yoghurt, garlic, cumin, coriander and chilli together and pour over chicken.
- Coat well.
- Cover and leave to marinate in refrigerator for at least 1 hour.
- Remove excess yoghurt mix from chicken.
- Arrange drumsticks on foil line baking tray and bake in moderate oven 200deg C for 35- 40 minutes or until tender and cooked.
- Place remaining yoghurt mix into saucepan.
- Blend in cornflour and sugar.
- Bring to boil, stirring.
- Reduce heat and simmer for 2 minutes.
- Drizzle sauce over chicken.
SPICY YOGURT CHICKEN
Try a spicy twist with your chicken - this dish works well hot or cold - it's also a good source of iron
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 6
Steps:
- With a sharp knife, make a few slashes in each drumstick. Mix the remaining ingredients in a bowl, season to taste. Add the drumsticks, rubbing the mixture well into the meat. If you have time, cover and chill for 30 mins.
- Remove the drumsticks from the marinade, shaking off the excess. Cook them on the barbecue for 20-25 mins, turning occasionally, until cooked through.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 0.49 milligram of sodium
YOGURT-SPICED CHICKEN WITH RICE WEIGHT WATCHERS
Make and share this Yogurt-Spiced Chicken With Rice Weight Watchers recipe from Food.com.
Provided by SolightlyUK
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the yogurt and curry powder together in a glass or plastic bowl and add the first T of chopped coriander.
- Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes or overnight.
- Cook the rice with the stock cube until tender. Drain and rinse with cold water to cool quickly. add the carrot, red pepper, chilli, mint and remaining T of coriander.
- Grill the chicken breasts for about 6 minutes on each side until thoroughly cooked.
- Serve chicken with rice salad.
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