Spiced Chicken and Rice With Cardamom and Cinnamon

Agree with the Most Helpful comments: doubling spices, increasing onion, reducing broth to 2.5C. Maybe lemon or more salt next time. Might reduce EVOO, as it came out a bit oily.

For those who want some extra kick- I sprinkled the chicken with Berbere spice before sauteing it. The blend I have from Penzeys has all the spices in the recipe plus a few more and cayenne. It does not need a lot but we definitely like that addition.

Chicken needs some oomph. Marinate it maybe? Hard sear it? But was by far the weakest part of the dish

This has potential.

I doubled the spices as recommended and used jasmine rice because that's what I had. Enjoyed by all and easy enough for a weeknight! Next time I might increase the chicken to 1 3/4 -2 lbs.

This was a hit with my family, but I did make a few adjustments. Thanks to the tips of others, I doubled the spices and deglazed the pan with white wine a little bit of lemon juice. I also used brown rice instead of white, which required adjusting the liquid and cooking longer. Still easy to make and very flavorful.

This was an excellent riff on one-pot comfort food. My whole family loved it. I served it with salted cumin yogurt & shaved cucumbers and those were great accompaniments. It was delicious as is, but next time I will use 2lbs of chicken, 2-3 cloves of garlic, and sprinkle on cilantro at the end with the dill. I could see making this with other regional spice variations as well, a super adaptable dish & a welcome addition to our easy weeknight line-up! Thank you!

Great as is especially the leftovers when the aromatics really had a good punch. This recipe was excellent though I prefer the day old version for flavor. Double the apice for a stronger day of flavor.

Definitely double the spices (thanks other commenters!) and I think it could have used double the pistachios and dried fruit as well. I subbed dried apricots for raisins because my partner cannot have them and it tasted great. Also agree with the reviewer about the acid - I wish I would have deglazed the pan with white wine before adding the broth but a squeeze of lime on the top really helped bring the flavor out. I could have done without the almonds but loved the dill.

This is an outstanding one-pot recipe. I did not have raisins so substituted some diced dried Turkish apricots. Also served with frozen peas, which I added toward the end. Perfectly spiced!

Added bay leaves and saffron threads to broth; added ground cumin to the chicken marinade; substituted the dill with freshly chopped coriander and mint, the allspice with garam masala, and the raisins with chopped dates; threw in two cardamom pods and a squeeze of fresh lemon juice right as it’s done cooking gives it a lightness and lift: this recipe is truly delicious!

Doubled the spices, as suggested by others. And it was wonderful.

Cooked this yesterday, virtually as written. I did take others' advice and doubled the cardamom, turmeric and allspice, which was perfect. Please don't skip the raisins and pistachios. Served it along with a Persian style salad of diced Persian cucumbers, tomatoes and red onion with herbs. This got rave reviews from dinner guests!

So....it's fine, but agree with some folks that it's lacking something. I cooked it in my braiser, and would recommend following the 3 cups of chicken stock. At the end, I hit it with lime zest and a squeeze of lime...better, but still lacking...so then when serving added a splash of soy sauce, and that really helped to bring this dish together.

I made this almost exactly as written (as I usually do, I substituted water + a scoop of nutritional yeast + salt to taste for chicken broth). I used freshly-ground allspice and cardamom, and the flavor was outstanding. My only quibble was the texture of the chicken. I’m pondering how to tweak the technique