cookware
1 | Warm the olive oil in a large dutch oven over medium heat. Add the onions and cook for 10-15 minutes. Stir every now and then and cook until the onions caramelize with a deep brown color. |
2 | While the onions caramelize, sprinkle the chicken with salt and pepper in a large mixing bowl. |
3 | Add the olive oil, cardamom, cloves, and cinnamon to the chicken. Mix the chicken and spices with your hands until the chicken is evenly coated. |
4 | Transfer the caramelized onions into a medium bowl. Wipe the dutch oven clean. Warm the pot over medium high heat and sear the chicken for 5 minutes on each side. We like to sear the skin side first so that the fat renders. Transfer the chicken to the inverted lid of the dutch oven to rest. Boil water at this point to use in step 6. |
5 | With the spices either in the pot or stuck onto the chicken, remove excess oil and leave behind a thin film. Add the rice, caramelized onions, currants, salt, and pepper. Stir to combine and cook until the rice browns a little. Afterwards, nestle the seared chicken into the rice mixture. |
6 | Pour the boiling water into the pot. Cover and cook over low heat for 30 minutes. |
7 | Transfer the pot away from the heat. Remove the cover and lay a clean dish towel over the pot. Secure the towel in place by putting the lid on top of it. Rest the rice for 10 minutes. |
8 | Transfer the chicken out of the pot. Add the herbs and mix them into the rice while fluffing it. If needed, season to taste with additional salt and pepper. Serve immediately or at room temp with optional yogurt on the side. |
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi
notes
If you happen to have any leftover sumac sauce from the Jerusalem turkey burgers, it is delicious with this dish.
