Jerusalem Chicken With Cardamon Rice From Turntable New York Ti Recipes

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

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.

JERUSALEM CHICKEN

Steps:

• 1. Coat chicken breasts in flour
• 2. In large skillet, cook chicken in hot salad oil until lightly browned.
• Set aside in 12X9 baking dish.
• 3. Preheat oven to 350 degrees (F).
• 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with
• salt and pepper until smooth.
• 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and
• chicken bouillon, stirring constantly until thickened and smooth.
• 6. With wire whisk, gradually blend in sour cream. Pour over chicken.
• 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for.
• 45 minutes.
• 8. Remove foil from chicken, add artichoke hearts. Cover and return
• baking 15 minutes longer or until chicken and artichoke hearts
• are tender.

JERUSALEM GRILL

Steps:

• Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
• Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
• Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
• Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.

CHICKEN JERUSALEM II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

JERUSALEM CHICKEN WITH CARDAMON RICE FROM TURNTABLE, NEW YORK TI

Steps:

• 1. If you are using currants, skip this step. Combine the sugar and water in a small saucepan and heat over medium until the sugar has dissolved. Remove the saucepan from the heat and add the barberries. Allow the barberries to soak while you prepare the rest of the recipe.
• 2. Heat 2 tablespoons of olive oil in a sauté pan. Add the onion and cook for 10-15 minutes, stirring occasionally, until it is golden and caramelized. Transfer onion to a small bowl.
• 3. Combine the chicken with salt, pepper, 2 tablespoons of olive oil, cardamom pods, cloves and cinnamon. Mix everything together with your hands.
• 4. Heat a large dutch oven over medium-high. Add the chicken, along with the spices, to the pot and cook for 5 minutes on each side. You want it to get golden, and for the skin to crisp up a bit. Use a pair of tongs to remove the chicken from the pot and set aside.
• 5. Add the rice, caramelized onion, salt, and pepper to the dutch oven. Stir until the rice is coated in the oil/leftover chicken fat. Drain the barberries and add them to the pot. If you are using currents, add them in at this stage. Stir and then re-add the chicken to the pot, tucking it into the rice.
• 6. Add the boiling water, cover, and dial down the heat to low. Continue cooking, over very low heat, for 30 minutes.
• 7. After 30 minutes, remove the pan from the heat, take off the lid and place a tea towel over the pot. Replace the lid and let sit for 10 minutes. Meanwhile, use a spoon to stir the olive oil into the yogurt and set aside.
• 8. Stir in the herbs and use a fork to fluff the rice. Season with more salt and pepper, if desired. Transfer to a serving bowl.
• Enjoy this dish hot or warm, with a few dollops of yogurt sauce.

WEEKNIGHT FANCY CHICKEN AND RICE

Steps:

• In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
• Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
• Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

CHALLAW (CARDAMOM AND CUMIN BASMATI RICE)

Steps:

• In a large pot with a lid, bring 8 1/2 cups water to a boil over high heat. Meanwhile, drain the rice in a large fine-mesh sieve or colander and rinse under cold water until the water runs clear. Add the rice and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt) to the boiling water. Boil uncovered, until the grains seem to have doubled in length, 5 to 6 minutes.
• Meanwhile, in a small saucepan or kettle, bring 1 1/2 cups of water to a boil and keep at a simmer. Place the cardamom pods on a cutting board and lightly crack them with the side of a large knife.
• Drain the parboiled rice in the sieve or colander and return the rice to the pot. Add the cracked cardamom pods and any seeds that may have popped out, the cumin seeds and 1 tablespoon kosher salt (or 1 1/2 teaspoons coarse kosher salt or fine salt). Mix gently to combine, taking care to not break the rice grains. Drizzle with the oil and the just-boiled water from the saucepan, and stir gently to coat the rice.
• Cover the pot and cook over high heat until steam escapes from beneath the lid, 3 to 6 minutes. This is a critical step in preparing the rice to avoid overcooking it. Once you see the steam, reduce the heat to low and cook until the rice is tender and all the water is gone, another 20 minutes. Serve immediately.

AMU'S CHICKEN KORMA

Steps:

• Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.
• In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.
• In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don't clump together.
• Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.
• Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)
• Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.