Caramelized Onion and Cardamom Chicken Rice

1. Prepare Syrup for Barberries or Currants

Dissolve the granulated sugar in a small amount of water over medium heat in a small saucepan. Once the sugar is completely melted into a simple syrup, remove from heat and soak the barberries, if using, to awaken their flavor. Currants can be used without soaking.

2. Caramelize Onions

In a large sauté pan, heat half of the olive oil and cook the thinly sliced onions over medium heat for 10 to 15 minutes, stirring occasionally, until they turn golden and caramelize. Be careful not to burn them.

3. Season and Prepare Chicken

Season the chicken thighs with salt and black pepper. Add the remaining olive oil, cardamom pods, whole cloves, and broken cinnamon stick to the chicken. Massage the spices into the chicken, ensuring each piece is well coated.

4. Sear Chicken

Use the same sauté pan used for the onions and sear the chicken pieces skin-side down for about 5 minutes, until the skin becomes crisp. Then flip them to sear the other side. No need to clean the pan; the onion flavor will enrich the chicken.

5. Assemble Rice and Chicken

Scatter the basmati rice over the caramelized onions, add the drained barberries or currants, and season with more salt and black pepper. Place the seared chicken on top of the rice.

6. Cook Rice and Chicken

Pour boiling water over the chicken and rice, cover the pan, reduce the heat to low, and simmer for about 30 minutes. Do not peek during this time.

7. Rest and Steam Rice

After cooking, turn off the heat but leave the pan covered. Place a tea towel between the lid and the pan to absorb excess steam and prevent the rice from turning soggy. Let the dish rest for 10 minutes.

8. Finish and Serve

Remove the lid, sprinkle in the chopped parsley, dill, and cilantro, and gently fluff the rice with a fork, mixing in the herbs. Serve hot with an optional swirl of Greek yogurt mixed with olive oil.