407. Chicken Carmelized Onion and Rice

1
Most of the chicken I cook is either made over the stove or in the oven.This chicken uses both the stove and the oven. First, it is seared to have a golden surface, and then it is transported to the oven to complete its cooking.
In the leftover pan dripping from the chicken, the rice is cooked.
A fair amount of onion is thinly sliced and fried until golden and caramelized, before it is added to the rice.
All in all, this is a meal in itself, needing only a simple salad and perhaps some jajeek spooned over it.
The acts of (1) caramelizing the onion, (2) cooking the rice in the chicken drippings, and (3) the addition of tangy barberries makes this rice extra-special and well worth the additional effort.

Ingredients:

2-3 onions, sliced very thin
1/4 cup olive oil
10 pc cloves
1 tsp cardamom
1 tsp Arabic mixed spice
1 chicken, quartered
1/4 cup barberries (zarshk)
1 1/2 cups rice
2 tsp sugar
salt and pepper
1/3 cup parsley, chopped

Method:

First, over medium-high heat saute the onion in the olive oil until golden and caramelized (a good 15 to 20 minutes).
Spoon the onion out of the pot and set aside.
Add the cardamom, cloves, and Arabic spice to the remaining oil in the same pot.
Salt and pepper the chicken quarters (about one flat teaspoon salt and a good grinding of pepper) and add them skin side down.
Sear for a good five minutes, turn over, and sear again.
Remove the chicken from the pot, place in an oven-proof dish, and bake uncovered at 400F for 1 hour.
Meanwhile, make the rice.
To the pan drippings of the same pot, add the rinsed and drained rice, the rinsed and drained barberries, and the caramelized onions.
Add a teaspoon of salt and two teaspoons of sugar. Stir well.
Add enough boiled water just to cover the rice by a finger’s width, cover immediately and reduce heat to low.
Rice will be ready within half an hour.
To serve, stir the chopped parsley into the cooked rice and immediately spoon into the serving dish.
Arrange the cooked chicken pieces over the rice and serve.

 

صحة و عافية
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12 thoughts on “407. Chicken Carmelized Onion and Rice”

  1. marhaba maryam…this looks fantastic…the flavors must be sublime!..is this particular to one area of Iraq or all over?

  2. marhaba maryam…this looks fantastic…the flavors must be sublime!..is this particular to one area of Iraq or all over?

  3. Marhaba!
    I don't think this recipe is specifically Iraqi. I had a similar version made by a friend, so basically recreated it after searching online and combining several ideas.
    Nonetheless, the flavor was amazing, especially the rice was, as you put it perfectly: sublime.

  4. Marhaba!
    I don't think this recipe is specifically Iraqi. I had a similar version made by a friend, so basically recreated it after searching online and combining several ideas.
    Nonetheless, the flavor was amazing, especially the rice was, as you put it perfectly: sublime.

  5. Salam alaikum, uhkti Maryam, when you say Arabic spice mix which are you referring to? We have 5 spice, 7 spice and even a 9 spice plus we have Kabsa spice, shawarma spices and so on. I personally like Kabsa spice because it’s a little bit spicy. Also, I don’t think we have barberries where I live. Maybe in Dearborn but not here is it okay to leave them out? Inshallah this is finding you in the best of health.

    1. Wa alaikum al Salam ukhti, thanks for your comment. I always use 7 spice mix, but say Arabic spice to let the reader choose what they like best. Of course you can leave the barberries out, and you can add lemon zest instead to make up for the tang the barberry provides to the dish. Afiat!

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