Ingredients
- 6 chicken thighs, bone in, skin removed
- 1 tsp (5 mL) ground cardamom
- 1 tsp (5 mL) black pepper
- 1/2 tsp (2 mL) salt
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 cup (250 mL) thinly sliced shallots
- 4 cardamom pods, cracked
- 2 cinnamon sticks
- 1 cup (250 mL) basmati rice, washed
- 1 1/2 cups (375 mL) thinly sliced carrot rounds
- 1/4 cup (60 mL) cranberries, chopped
- 1/2 cup (125 mL) white wine, optional
- 1 1/2 cups (375 mL) low-sodium chicken broth
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 orange, zested then cut in half
Instructions
Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
Heat skillet over medium-high and add olive oil. Place chicken bone side up and sear for approximately 3 to 4 minutes. Repeat on other side. Remove to plate and set aside.
Lower heat to medium and add garlic, shallots, cardamom pods, and cinnamon sticks. Cook for approximately 2 minutes, stirring frequently. Add rice, carrots, and cranberries and stir to combine. Add wine, if using, followed by broth. Stir gently to combine, then spread rice in even layer. Arrange chicken bone-side down over rice. Cover and simmer over medium-low for 20 to 25 minutes, removing lid during last 5 minutes of cooking.
Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.
Tip: Letting the chicken stand at room temperature for 30 minutes before searing is an important step — cold chicken straight from the fridge will drop the pan temperature and steam rather than sear, missing that golden crust that adds deep flavour to the whole dish. Don't skip it.
Serves 6