Spiced Chickn Pilaf with Eggs

This is the most incredible smelling dish I have ever made.  I am trying to get in the cooking mode again, but still need Jim’s help.  Jim made a salad to go with it, but I think it would be better accompanied by a cooked green. This come from the December Sunset Magazine and serves 4.  

Ingredients:

3 large eggs

2T EVOO, divided

4 bone-in chicken thighs (about 8 oz. each) with skin

7 black peppercorns

2 dried bay leaves

3 whole cloves

1 t ground cardamom

2 cinnamon sticks (about 2 ½” long)

1 t kosher salt

1 onion sliced (I used a red onion)

1 C basmati rice

2C chicken broth

1 C plain yoghurt

¼ C each chopped fresh mint leaves and cilantro

Directions:

1.      Put eggs in a saucepan of water.  Bring to a boil, cover and let set for 10 minutes.  Drain hot water and put eggs in a bowl of ice water.  Peel and halve.  Set aside.

2.      Mix yoghurt, mint, and cilantro together in a small bowl.  Set on the table to serve as a side to the chicken. 

3.      Heat 1 T of EVOO in a 10” frying over high heat.  Add chicken, skin side down and cook until well browned, about 5 minutes.  Transfer to a plate.  (Mine took longer)

4.      Add remaining 1T EVOO, spices and onion and cook, stirring constantly, until fragrant, about 1 minute.  Add rice and 2C chicken broth.  Place chicken, skin side up, on top of rice and simmer, covered, until chicken is cooked through, 10-12 minutes.  (Mine took almost double the time.)

5.      Place the eggs around the pan and serve.