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Braised Chicken and Rice with Cardamom, Cranberry, and Orange

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Servings: 6
Ingredients Method

Ingredients
  

  • 6 chicken thighs bone in, skin removed
  • 1 teaspoon ground cardamom
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove finely chopped
  • 1 cup thinly sliced shallots
  • 4 cardamom pods cracked
  • 2 cinnamon sticks
  • 1 cup basmati rice washed
  • 1 ½ cups thinly sliced carrot rounds
  • ¼ cup cranberries chopped
  • ½ cup white wine optional
  • 1 ½ cups low-sodium chicken broth
  • ¼ cup chopped fresh cilantro
  • 1 orange zested, then cut in half

Method
 

  1. Pat chicken dry and season with cardamom, freshly ground black pepper, and salt. Let stand at room temperature for approximately 30 minutes.
  2. 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.
  3. 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.
  4. Remove from heat. Cover and let rest for 5 minutes. Sprinkle with cilantro and orange zest. Squeeze orange juice over top. Serve from skillet.