This dish of Chicken with Caramelized Onion and Cardamom Rice is from Yotam Ottolenghi’s cookbook, ‘Jerusalem.’ ...

Add rice, onions, mushrooms, carrots, chicken broth, and cream and stir until combined. Season with salt and pepper. Step 2: Melt butter in a small bowl. Place chicken thighs skin side up (if skin ...

In a small bowl, stir together the salt ... broth to the rice and stir to combine. Place the chicken thighs on top of the ...

Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty ... Transfer vinaigrette to a small bowl, and whisk in salt and pepper. Transfer chicken to a platter; drizzle ...

Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using.

Cook until the chicken skin turns golden brown ... Make sure not to burn the rice. Pour the toasted rice into a bowl and set ...

In a large bowl ... chicken, skin-side up, to a serving dish along with olives and fennel. Pour any pan juices over chicken, and garnish with parsley. Serve over or alongside rice.

Cook until the chicken skin turns golden brown ... Make sure not to burn the rice. Pour the toasted rice into a bowl and set aside. Chop the medium onion. Smash the cloves of garlic with the ...