While the heat's off, remove most of the remaining oil in the pan, leaving just a thin film at the bottom. The spices can stay in the pan, but don't worry if they stick to the chicken.Īt this point, I took a little break, turned the heat off the pan, and began boiling 2 1/4 cups of boiling water. Sear for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). Heat the frying pan again and place the chicken and spices in it.
Add the remaining olive oil, cardamom, cloves, and cinnamon and use your hands to mix everythin together well. Place the chicken in a large mixing bowl and season with 1 1/2 teaspoons each of salt and black pepper. Transfer the onion t a smlal bowl and wipe the pan clean. Heat 2 tablespoons of olive oil in a large saute pan for which you have a lid over medium heat, add the onion, and cook for 12-15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Add barberries and let them soak.) Set aside. (If using dried currants, soak them in the juice of 1 lemon.) (If using barberries, make a simple syrup by dissolving 3 tablespoons of sugar in 3 tablespoons of water in a saucepan over medium heat. Prepare your dried currants or barberries.
Ommwriter runs slow skin#
It was just more difficult to crisp up the skin on the drumsticks.)ġ/3 cup Greek yogurt, mixed with 2 tbsp. Soaked in a simple syrup of 3 tablespoons sugar and 3 tablespoons water.Ģ 1/4 pounds skin-on, bone-in chicken thighs, or 1 whole chicken quartered (I used thighs and drumsticks, but think that sticking to just thighs would've been better. Make it soon! (And wear an apron!)Ĭhicken with Caramelized Onion and Cardamom Rice adapted from JerusalemĢ 1/2 tbsp dried currants soaked in juice of 1 lemon OR 2 1/2 tbsp barberries (if you can find them!) And this chicken and rice dish was fantastic. Point being, these videos are a nice break. It's the part where you have to keep your head down and your Internet usage at bay. I've officially entered the slow-and-steady-(hopefully)-wins-the-race part of book-writing.
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