Chicken Cardamom

Quick Summary: This one-pot dish features seared chicken thighs and basmati rice cooked together with aromatic spices like cardamom, cinnamon, and cloves, finished with fresh herbs and sweet barberries.
Source: Traditional

>> servings: 2
In a small #saucepan{}, combine @sugar{3%tbsp} and @water{scant 3%tbsp}. Heat until the sugar dissolves. If using, soak the @barberries{2½%tbsp} in this syrup.
 
In a large #pan{} or #dutch oven{}, heat @olive oil{2%tbsp} and sauté the @onions{2%medium, thinly sliced} until caramelized. Remove the onions and set aside.
 
Season the @chicken thighs, skin-on, bone-in{2¼%lb} with @salt{} and @black pepper{}. Toss with @olive oil{2%tbsp}, @cardamom pods{10}, @whole cloves{¼%tsp}, and @long cinnamon sticks{2}.
 
Sear the seasoned chicken in the same pan for ~{5%minutes} on each side. Remove the chicken and set aside.
 
Add the @basmati rice{1⅔%cups} to the pan along with the caramelized onions. Season with more @salt{} and @black pepper{}. Drain the soaked barberries and add them to the pan. Return the seared chicken to the pan, arranging it on top of the rice.
 
Pour in the @boiling water{2¼%cups}. Bring to a simmer, then reduce heat to low, cover, and cook for ~{30%minutes}.
 
Remove from heat and let it rest, still covered, for ~{10%minutes}.
 
Add the chopped @flat-leaf parsley{1½%tbsp}, @dill{½%cup}, and @cilantro{¼%cup}. Fluff the rice with a #fork{}.
 
Season with additional @salt{} and @black pepper{} to taste. Optionally, serve with @Greek yogurt{⅓%cup} mixed with @olive oil{2%tbsp}.