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Fragrant Spiced Chicken with Cardamom Rice

Course Main Course
Cuisine Middle Eastern
Servings 8 people


  • 1 cup Basmati Rice
  • 1 tbsp Apple Cider Vinegar , or lemon juice
  • 1 & 1/2 tsp Ground Cardamom
  • 1 tsp Ground Allspice
  • 2 tsp Himalayan or Sea Salt
  • 1/2 tsp Ground Pepper
  • 1 kg Organic Chicken Pieces , any combination of thighs, drumsticks and wings
  • 4 tbsp Butter or Ghee
  • 2 large Brown Onions , thinly sliced
  • 2 Cinnamon Sticks
  • 2 & 1/2 tbsp Currants
  • 2 cups Chicken Bone Broth , or stock or water
  • 1/2 cup each Fresh Mint, Coriander and Parsley Leaves , roughly chopped

Minted Yoghurt:

  • 1/2 cup Thick Natural Yoghurt
  • 2 tbsp Fresh Mint Leaves , finely chopped
  • 1 tbsp Olive Oil
  • 1/2 tsp Himalayan or Sea Salt
  • 1/2 tsp Black Pepper


  • The day before cooking this recipe rinse the basmati rice and then cover with 2 cups of warm water. Stir in the apple cider vinegar or lemon juice, cover and set aside at room temperature overnight.
  • The next day mix together the ground cardamom, ground allspice, 1 tsp salt and 1/2 tsp pepper. Toss the chicken pieces through this spice mix.
  • Melt 2 tbsp butter in a large casserole dish and cook the chicken over a low-medium heat until lightly browned, for about 5-10 minutes per side. Remove the chicken pieces from the pan and set aside.
  • Melt the remaining 2 tbsp butter in the same casserole dish over a low heat. Add the onions and 1 tsp salt, cover and cook gently, while stirring occasionally, until the onions are caramelised and golden brown. This will take approximately 10-15 minutes.
  • Stir the drained rice, cinnamon sticks, currants and bone broth into the onions. Return the chicken pieces to the dish, pushing them into the rice. Cover the pan with a lid and cook over a low heat for 30 minutes.
  • While the chicken and rice are cooking make the minted yoghurt by stirring all the ingredients together in a small bowl.
  • Check all of the broth has been absorbed and taste for salt and pepper. Stir through all of the herbs and fluff up the rice with a fork.
  • Serve the chicken and rice with the minted yoghurt and a green salad.