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Thursday 24 October 2013

3BM Kitchen: Chicken with Caramelised Onion and Cardamon Rice

At London towers we're officially hit the gym again... With our next holiday booked, we're on a mission of all missions! Visions of beach goddess bikini bodies are back and we will try our damnedest to get there this time!!

Back are the days where we wince and cry with every movement as we attempt to clamber out of bed, open a door, walk up stairs...generally any daily activity that involves using your muscles! But of course pain is gain and in a weird way the post gym top to toe ache is comforting as it has to mean something good... surely! 
Of course healthy eating goes hand in hand with our new sin-free regime, with the exception of Friday and Saturday! Closer to the time we'll undergo 3BM strict boot camp with no enjoyable elements, but for now we need something to get us through the week and keep our strength up!!!
As a reward for all our hard work we cooked up another Ottolenghi storm on Sunday night! We opted for the very comforting chicken with caramelised onion and cardamon rice. 
To feed four people you will need....
1kg chicken thighs 
2 onions chopped 
2 x Cinnamon sticks snapped in half 
10 cardamom pods 
1/3 teaspoon of whole cloves 
Salt and pepper 
4 x tablespoons Olive Oil 
5g dill, chopped 
5g parsley, chopped
5g coriander, chopped 
550ml boiling water 
25g currants
300g basamati rice
100g Greek yogurt (optional for serving)
To Make...
1. Heat half the olive oil in a large pan (which you have a lid for) add the chopped onion and cook over a medium heat for 10-15 mins. Stir occasionally and cook until the onions until they turn a deep golden brown.
2. Once cooked transfer the onions into a small bowl and wipe the pan clean.
3. Place the chicken thighs (still with skin and on the bone) into a mixing bowl. Add the remaining oil, cardamon pods, cloves, cinnamon sticks and mix together well with your hands. 
4. Heat your pan and add the chicken and spices, sear for 5 mins on each side so the meat gets some good colour. Remove the chicken and leave as many of the spices in the pan as you can! 

5. Drain away the oil until 1mm is left at the bottom of the pan. Add the rice, cooked onion, currants, 1 teaspoon of salt and plenty of black pepper. Stir well and then return the part-cooked chicken and push into the rice. 
6. Pour the boiling water over the rice and chicken and cover the pan with it's lid. Cook on a very low heat for 30 mins. 
7. Take off the heat, remove the lid and quickly place a clean tea towel over the pan and seal again with the lid. Leave the dish undisturbed for another 10 mins.
8. Add the herbs and stir in with a fork, fluffing the rice as you go!
9. Taste, season and serve with Greek yogurt if you wish (mix 100g with 2 tablespoons of olive oil).
10. ENJOY we loveddddd it!!!

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