02 July 2016

Persian chicken with caramelized onion and spinach rice

This one-pot Spinach Tahchin recipe is inspired by Yotam Ottolenghi's Chicken with caramelized onion and cardamom rice recipe. The chicken thighs are first browned and then braised in an aromatic rice, spinach and kefir mixture. Another Spinach Tahchin recipe can be found here


4 chicken thighs
Salt and pepper to season
1 medium yellow onion, finely chopped
2 cinnamon sticks
1/4 TSP cardamon powder
1/2 TSP turmeric
Pinch of saffron
1 TBSP sugar or honey
2 cups rice
2~3 cups water(depending on your desired rice texture)
1 cup kefir (or buttermilk or diluted yogurt)
200 gr (7 Oz) fresh spinach leaves

Brown thighs in a smoking hot non-stick pot. When thighs are golden brown, add the onion and lightly caramelize (dark caramelization would affect the desired yellow color) . Add the spices, rice, kefir and water. Add the spinach, reserve a handful.   

Cook over medium heat until the surface liquid is evaporated, stir occasionally. lay the reserved spinach on top, lower the heat, lid the pot and cook for 40 minutes.  

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