If you have any all natural rice spice blends from a spice market you can feel free to use it instead of the seasoning here. We love using turmeric for its anti inflammatory benefits.
This also makes a really good vegetarian meal when you sub chickpeas for chicken.
- Cook Time
- Prep Time
- 2 tablespoon extra virgin olive oil
- 1 large yellow onion, peeled, halved and thinly sliced
- 6 green cardamom pods, crushed
- 1 whole star anise
- 1 ¼ teaspoons kosher salt, divided
- 6 garlic cloves, finely chopped
- 1 ½ teaspoons turmeric powder
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 2 ¼ cups chicken broth (or vegetable broth)
- 1 ½ cups brown basmati rice
- cup chopped dried apricots
- Garnish: ¼ cup sliced raw almonds, toasted, ¼ cup chopped cilantro leaves
- In a medium saucepan with a lid, heat evoo over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions caramelized, about 15 minutes, being careful not to burn them. Add garlic and turmeric, stir and cook for another minute.
- Add chicken and cook for 4 minutes, stirring to coat chicken with the onion and spice mixture.
- Add broth and remaining salt, increase the heat and bring to a boil. Add rice and apricots, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 30 minutes (or per package instructions). Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork. Remove cardamom pods and star anise. Garnish with almonds and cilantro.
- Serving Size: 1 serving
- Calories: 600
- Carbohydrate Content: 73 g
- Cholesterol Content: 100 mg
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 28 g
- Sodium Content: 840 mg
- Sugar Content: 6 g