Weeknight Fancy Chicken and RIce

(from clair’s recipe box)

Source: tweaked from:https://cooking.nytimes.com/recipes/1018299-weeknight-fancy-chicken-and-rice

Prep time: 15 minutes
Cook time: 50 minutes
Serves 5 people

Categories: Chicken, Main Dish


  • 1/4 cup ghee (or use unsalted butter)crushed but left intact
  • 6 garlic cloves,
  • 1/2 cup diced green onions (green parts only)
  • 6 green cardamom pods, crushed
  • 3 whole star anise
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/2 teaspoons turmeric powder
  • 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 2 1/4 cups low-sodium chicken stock (make sure no corn syrup solids or HFCS in ingredients)
  • 1 1/2 cups basmati rice
  • 1/4 cup chopped dried apricots
  • 1/4 cup sliced raw almonds, toasted
  • 1/4 cup chopped cilantro leaves


  1. 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, 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. Fish out garlic pieces and discard. 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.

  2. 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.

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