Cardamom Sugar Cookies

1. Warmth the oven to 450°. Coat the chicken with 1 tablespoon of the oil and season with 1/2 teaspoon cardamom, 1/2 teaspoon salt, and the pepper. Set the chicken in a roasting pan and high every leg with a portion of the butter. Roast the chicken till just correct performed, about 30 minutes.

2. In the meantime, in a mountainous saucepan, heat the final 1 1/2 tablespoons oil over reasonably low heat. Add the onion and cook dinner, stirring usually, till translucent, about 5 minutes. Add the rice and 1 teaspoon cardamom and dawdle to coat the rice with the oil. Add the raisins, broth, and 1 teaspoon salt. Bid to a boil, minimize the warmth to low and simmer, covered, for 20 minutes. Remove the pan from the warmth and let take a seat, without getting rid of the lid, for 5 minutes. Hasten with a fork.

3. Remove the chicken from the pan. Pour off the total tubby from the pan. Situation the pan over the warmth; add the apple juice and 1/8 teaspoon every cardamom and salt. Cook dinner, scraping the backside of the pan to dislodge any brown bits, till diminished to 2 tablespoons, about 3 minutes. Attend the chicken topped with a drizzle of the sauce and with the rice pilaf alongside.

Advisable Pairing

Raisins and apple juice contribute a rather sweet fruitiness to this dish, contrasting with the cardamom. A California chardonnay that is oak vulnerable—as most of them are—will provide a identical juxtaposition of sweet fruitiness and spice.