I made a crucial mistake when cooking this recipe. I used brown basmati rice and didn’t account for the longer cooking time. I should have let the rice cook a bit before adding the chicken back in but instead I followed the recipe and added it right away causing the chicken to be over cooked. Despite my error the recipe came out tasty.
- 1 whole chicken, cut into 8 pieces (2 thighs, 2 drumsticks, 4 breast pieces), or 2 pounds mixed chicken pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 1 (2-inch) cinnamon stick
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup slivered almonds
- 1/2 cup dried cherries
- 3 dried hot red chilies (such as chile de arbol)
- 2 cups basmati rice (or other long-grain rice), rinsed until water runs clear
- 2 2/3 cups low-sodium homemade or store bought chicken broth
- 1/2 cup chopped fresh cilantro leaves and fine stems
- 1/2 cup chopped fresh mint leaves
- Hot sauce like harissa or mango pickle (optional)
Season chicken generously with salt and pepper. Heat butter in a large pot or dutch oven over medium-high heat until foaming subsides, swirling pan gently. Add as much of the chicken as will comfortably fit in one layer, skin-side down. Cook until golden brown, about 4 minutes. Flip and brown on the other side, another 3 minutes. Set browned chicken pieces aside and, if necessary, repeat process with remaining chicken.