Kevin's Favorite Recipes - Skillet Chicken Biryani

I prefer preparing vegetarian meals, because meat is often the most expensive part of a recipe. Chicken thighs are an exception to this rule, as they are incredibly cheap. I really like this recipe because it all cooks in a single pan, and it goes together pretty easily. As long as you have a 12-inch (or larger) oven-safe skillet, you're all set. This recipe comes from Cook's Illustrated, my favorite source of meals, equipment reviews, and taste tests.



Taste: 3/5
Convenience: 4/5
Health: 3/5
Cost: 5/5 (Provided you already own the required spices)

Ingredients:
1 tsp vegetable oil
4 bone-in chicken thighs (we prefer to remove the skin before cooking)
1 medium onion sliced thin
3 jalapeno chiles, stemmed and sliced thin
8 green cardamom pods, lightly crushed with the flat side of a knife
1 piece of ginger (1.5" long, cut into 4 coins)
2 cinnamon sticks
1 1/2 cups basmati rice
4 cloves garlic
1 cup plain yogurt
2 tbsp minced cilantro

1) Pre-heat the oven to 375º. Heat the oil in an oven-proof skillet until almost smoking. Dry the chicken and season it with salt and pepper. Place it in the skillet skin-side down and cook for 5 minutes, then flip and cook for another 4 minutes (or until brown). Set the chicken aside.
2) Add the onions, jalapenos, cardamom, ginger, cinnamon, 1 tsp salt, and 2 tbsp water to the pan. Cook about 4 minutes, until onion begins to soften. Add the rice, 3 garlic cloves (crushed or diced) and cook for another minute.
3) Add 2 1/2 cups of water and the chicken to the pan and bring to a boil. Cover the pan and transfer it to the oven for 20-22 minutes (until chicken is cooked through).
4) Mix the yogurt, remaining garlic clove (crushed), cilantro, 1/2 teaspoon salt, and pepper to taste in a small bowl.
5) When the chicken is done, simply remove the ginger, cinnamon, and cardamom pods. Spoon the sauce onto the chicken and rice as desired.



I would make this recipe more, but Amy isn't such a big fan of chicken thighs. She does say, however, that she would eat the sauce by itself. Every time I make this, she comments that we should make this sauce more often, it's simple and delicious. In fact, you might consider doubling it...