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Chicken with caramelized onion & cardamom rice from Jerusalem (page 184) by Yotam Ottolenghi and Sami Tamimi

  • chicken thighs
  • cinnamon sticks
  • whole cloves
  • dill
  • onions
  • parsley
  • basmati rice
  • barberries
  • cardamom pods

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Notes about this recipe

  • Jane on May 04, 2018

    I've been meaning to make this for ages so I took the opportunity while visiting my father. His larder/pantry is not as well stocked as mine so I had to use currants rather than barberries. I really enjoyed the dish - it has a great depth of flavour. I feel I was maybe a bit heavy handed with the cloves so I'll cut that back next time as I'd rather that cardamom was the dominant flavour. My only issue was that 30 minutes at the lowest possible heat did not come close to cooking the rice (I didn't pre-soak it). It took another 15 mins at medium heat to cook through.

  • lorloff on March 20, 2018

    Fabulous dish, aromatic, fragrant my husband could not get enough of it. Getting the barberries was well worth it and makes the dish. Pomegranates were also in season so I added the seeds at the end before serving with the herbs. I doubled the amount of herbs and really browned the skin of the chicken thighs which made them really flavorful. I used Pakistani Basmati rice from Kalustans in NY which was perfect in the dish. Did not need and we did not add the yogurt. I doubled the onions and slowly caramelized them. Great recipe will definitely make this again.

  • Rachaelsb on February 27, 2018

    Easy and quick to make...great, flavorful dish.

  • stef on November 05, 2017

    Wow this was excellent. Used cranberries. The rice was so good. A repeat

  • sarahj22 on September 18, 2017

    Beautiful aromatic flavours and not too much hassle to make. I used skinless and boneless chicken thighs (rather than skin-on, bone-in), and both chicken and rice were cooked perfectly after the 30mins on the hob (which meant we could skip the last 10min step). I've had it both with and without the barberries - the dish is lovely either way but they do add an intriguing sweet/sour note and aren't nearly as obvious as most dried fruit in savoury dishes. I agree that the yogurt and fresh herbs elevate this, though I didn't bother adding oil to the yogurt. A very comforting dish.

  • meggan on April 05, 2017

    Though I am skeptical of cinnamon in savory dishes this was good and not overpowering. We didn't have basmati so the rice came out a little mushy.

  • clcorbi on March 06, 2017

    Absolutely delicious and comforting. I pre-soaked the rice for a few hours before cooking and ended up with perfectly cooked rice. I caramelized the onions in advance as I knew there was no way they'd be golden brown in 10 minutes, and by the time I was ready to cook this for dinner, everything went really quickly. I also omitted the barberries as neither of us really enjoy fruit in savory foods, and I used ground spices rather than whole. The final result was extremely good, but next time I'd do a couple of things differently to get a perfect result: I'd up the amount of caramelized onion by using 3 onions rather than 2, I'd use 1.5t of salt in the rice mixture rather than just 1t, and I'd also rub some salt into the chicken thighs before sautéeing them. The yogurt here is a really nice addition. This is a recipe that will be repeated.

  • MmeFleiss on February 25, 2017

    Presoak the rice an hour ahead to avoid crunchy rice.

  • lidia123 on January 25, 2017

    We absolutely love this dish!! I have made it countless times. I have tried it with barberries (as in the original recipe), but also with chopped dried cherries, dried cranberries and it works perfectly fine. I cook it in a cast iron skillet. One time I tried it in a copper vessel, but for some reason this recipe cooks better in cast iron in my opinion. I have a little bit of an issue with sticking rice right in the center of my skillet when I cook it on the top-stove. Very low heat alleviates the problem. I have cooked it in the oven also, which works fine too and eliminates the sticking rice issue. It's a very, very comforting dish!

  • okcook on January 07, 2017

    Rayburn, regarding your sticking chicken skin. Perhaps you are moving the chicken pieces before they are ready to be moved. Leave them alone until they can be moved without sticking. Patience. Moderate heat will work and make sure they are dried properly before frying. Perhaps a glass of wine to sip on while waiting could help!

  • raybun on January 05, 2017

    Fabulous dish! So glad people take the time to write notes as I often filter by 'buzz' when choosing recipes. I had the afternoon off so started the prep early, and am glad I did as it did take longer than stated. I was literally giddy with excitement when I finally managed to track down barberries and followed the recipe to the letter, using my le creuset braiser. The only annoying thing is when I sear chicken in it the skin always sticks and comes off, rather than browning despite using a lower temperature. If anyone has a remedy to this I'm all ears...

  • tmitra on May 04, 2016

    See discussion at http://www.nytimes.com/2013/07/31/dining/recipe-lab-video-chat-on-jerusalem.html (and recipe online at http://cooking.nytimes.com/recipes/1014925-chicken-with-caramelized-onion-and-cardamom-rice).

  • hillsboroks on July 23, 2015

    We tried this last night for the first time and as everyone else says this dish is wonderful. I used barberries as suggested. We felt that without the fresh herbs and plain yogurt added at the end it would have been good but not great. The fresh herbs and yogurt take it over the top. I had problems getting the rice to cook properly but I think it was the pan I used and next time will use my LeCreuset braising pan with the good sealing lid. I also thought about just popping it into the oven for the final bit of cooking rather than finishing it on the stove top. Even with a longer cook time and added water to cook the rice which ended up making the rice a bit mushy when it finally did cook, it was delicious and my husband urged me to make it again.

  • KarinaFrancis on February 01, 2015

    Joining the chorus of praise for this dish. It's the perfect weeknight entertaining dish, it has wow factor and the cooking on the day can be pretty effortless. Following the advice of others I caramelized the onions a day ahead, it's worth the time investment. I will make it again and seek out barberries as I only had currants.

  • stockholm28 on May 25, 2014

    Rice was delicious. I made this in a large Dutch oven on the stove and that worked fine.

  • twoyolks on May 23, 2014

    The rice is the star of this dish. The chicken is nice but doesn't pick up much of the spice flavorings.

  • sharifah on April 28, 2014

    Fabulous, comforting dish. Mildly spiced and yet full of flavour. I followed the recipe exactly; and as others have said, the onions takes a lot longer to caramelise, more like 30-40 minutes. I was a little worried that the rice may not cook but the additional 10 minutes of steaming them as he suggested cooked them perfectly. I think it's definitely worth hunting the barberries online as they added an unusual tang to the dish, currants won't replicate the same flavour.

  • saladdays on April 15, 2014

    This is a great recipe. I have cooked it before with currants but this time used barberries and what a difference that made! It adds a real zing to the dish. The onions take a long time to cook and need to be watched very carefully as caramelised can quickly become charred. It may be worth cooking it in a low oven rather than on a hob. I use a Rayburn oven for slow cooking and it works very well for any slow cooked rice dish.

  • cadfael on March 04, 2014

    We really liked this dish. I used a little dried dill weed, the rest as written. Used currants. Cut up whole chicken.. next time try all thighs.

  • westminstr on February 13, 2014

    I finally got around to making this recipe a couple of nights ago, and I absolutely loved it. I caramelized the onions ahead of time, over the weekend, to streamline the prep for weeknight cooking. Otherwise I made the recipe as written, except that I substituted currants for barberries and omitted the dill and used only three cloves, which was plenty. I did have an issue with some of the rice being still a bit crunchy at the end of the cooking time. Thinking it over, some of the grains of rice were not covered with liquid at the beginning (the chicken pieces displaced them) and those were the ones that didn't cook through properly.Next time I will add a bit of extra water and make sure that all grains of rice are thoroughly submerged. I skipped the yogurt topping because we were serving it with a dish that included yogurt, but it sounds really good. Next time I will include it

  • blepharisma on November 20, 2013

    I found that the skin on the chicken thighs made the dish a bit greasy. Next time, I'll try with skinless. Otherwise, I really like the dish!

  • Astrid5555 on November 03, 2013

    Whole family liked it. Barberries and herbs added great flavor. Caramelizing the onions took close to 40 minutes, apart from that very quick and easy.

  • chawkins on October 22, 2013

    Tasty chicken and rice. It took me a lot more than 10 minutes to caramelize the onion, I used currants and dried dill. Did not make the yogurt sauce, but after tasting the dish, realized that it would have been a good complement for the rice.

  • ncollyer on September 07, 2013

    Wonderful recipe. Very aromatic with complex flavors. I used vidalia onions, which caramelized nicely. Barberries added a nice sweet and sour flavor.

  • TrishaCP on June 21, 2013

    This was rich and aromatic comfort food. I used ingredients on hand, boneless skinless chicken breasts, more parsley in place of cilantro, and currants instead of barberries. I made the caramelized onions in advance, and they needed way longer than the recipe direction of 10 minutes to cook. I also thought some of their rich sweetness was lost when cooking them the whole time with the rice, next time I might add them a bit later. I did have textural issues with the rice too but that may have been equipment error on my part (the burner was crooked and the rice therefore didn't cook evenly). Finally, watch the cloves- they were a strong flavor and next time I think I would halve the amount.

  • purpleshiny on May 28, 2013

    Very good comfort food. Made with currants, but will definitely be making again with barberries. Doable on a weeknight.

  • kmattingly on April 22, 2013

    Couldn't find barberries so used currants as suggested - reminiscent of Indian Moghlai Chicken dish I have cooked regularly for a number of years - delicious

  • vinochic on March 04, 2013

    Really enjoyed the dish, and very easy to make. Loved the barberries and all the fresh herbs.

  • Lstillman on January 29, 2013

    I could not find barberries either, but did sprinkle pomegranate to finish. I would probably reduce the rice by 1/2 cup next time, since there was much more rice than there was chicken. I enjoyed this dish which reminded me of the way Jambalaya is made; very easy for a week night dinner

  • Delys77 on November 26, 2012

    Pg 184 This was very reminiscent of an Indian biryani, mostly due to the clove and cinnamon, as well as the cardamom. I did enjoy it, but it was missing something. That was likely my fault as I forgot to buy barberries and I had no currants so there was a touch of tang missing to the rice. Overall this is a nice chicken and rice dish and will try it with the barberries and possibly a bit more herbs next time, as I suspect it might have the potential to be an excellent dish.

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