Spiced Chicken and Rice With Cardamom and Cinnamon

Name: Spiced Chicken and Rice With Cardamom and Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2- to 2-inch pieces; Salt and pepper; 1 small red onion, thinly sliced (2 cups); 1 garlic clove, minced; 1 (3-inch) cinnamon stick; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground turmeric; 1/8 teaspoon ground allspice; 1 1/2 cups/about 11 ounces basmati rice, rinsed until the water runs clear; 3 cups low-sodium chicken broth; 1/4 cup golden raisins; 1/4 cup roasted salted pistachios, coarsely chopped; 1/4 cup sliced almonds (optional); 2 tablespoons chopped dill

By Kay Chun

Published June 3, 2024

Spiced Chicken and Rice With Cardamom and Cinnamon — Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 5(2,437)
Comments: Read comments

Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins. Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together. While saffron is often used to season rice and impart a golden hue, it is expensive. Dried ground turmeric is a great alternative that offers a similarly sunny hue and floral citrus notes. When all the liquid is absorbed by the rice, a prized layer of crispy socarrat forms on the bottom of the pot for anyone who enjoys the super toasty flavor. Stuff any leftovers with a dollop of yogurt or labneh into burritos for an easy desk lunch the next day.

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
2tablespoons extra-virgin olive oil
1½pounds boneless, skinless chicken thighs, cut into 1½- to 2-inch pieces
Salt and pepper
1small red onion, thinly sliced (2 cups)
1garlic clove, minced
1(3-inch) cinnamon stick
½teaspoon ground cardamom
½teaspoon ground turmeric
⅛teaspoon ground allspice
1½cups/about 11 ounces basmati rice, rinsed until the water runs clear
3cups low-sodium chicken broth
¼cup golden raisins
¼cup roasted salted pistachios, coarsely chopped
¼cup sliced almonds (optional)
2tablespoons chopped dill

Ingredient Substitution Guide

Preparation

Step 1
In a large Dutch oven or heavy lidded pot, melt 1 tablespoon of the butter in 1 tablespoon 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.
Step 2
Decrease heat to low and add the remaining 1 tablespoon 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.
Step 3
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.
Step 4
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.
Step 5
Meanwhile, if using almonds, toast them in a small skillet over low, stirring, until golden, 3 to 5 minutes.
Step 6
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.

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Ratings

5 out of 5

2,437 user ratings

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Comments

Amanda1 year ago

Almonds, raisins, pistachios on the side. Spices doubled. 2.5 cups broth, basmati rice - perfect no mush. Next time double onion, maybe 1 tablespoon less oil.

Rach1 year ago

Really enjoyed this, doubled spices (thank you to commenters who suggested this!) and used brown basmati rice. For brown rice, increased liquid by 1/2 cup and did 30 min cooking time with brown rice so put chicken in 10 mins after adding stock.

Carolina1 year ago

The recipe is absolutely delicious. However, the only quantities I respected were rice, chicken and broth. I doubled all the spices. I used cinnnamon powder. A lot. One bulb of garlic instead of one clove (one clove???), two medium onions, and double the raisins and pistachios. I used cilantro instead of dill. Magnificent.

Liz Gilbert3 weeks ago

Made this 3/37/26. Good starting place, but seriously under spiced. I doubled all the spices per commenters’ suggestions, but it still wasn’t enough. If there is a next time, I will add chopped ginger…and more of the called for spices.

nancy b1 month ago

Double all spices. Add pistachios and almonds at the very end for a satisfying crunch (I had unsalted pistachios so just mixed them up with some Maldon before sprinkling them on). Cook the raisins as directed; their natural sweetness makes a beautiful marriage when stewed with those earthy spices and gorgeous onions; if you add them at the end, you miss the whole point of this lovely dish.

CJ1 month ago

I made this tonight. Agree with doubling spices, maybe even more than double. Also more raisins and pistachios. And a little less oil. This was really easy and delicious. Next time I will marinate the chicken for more flavor.

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