Cardamom Chili Chicken with Ginger Almond Rice

Cardamom Chili Chicken

8 pieces boneless and skinless chicken

2 tablespoons sesame or peanut oil

4 cloves minced garlic

1 cup diced onions

1 teaspoon ground chili peppers

½ teaspoon ground cloves

1 teaspoon ground cardamom

1 ½ teaspoons salt

1 teaspoon ground pepper

¼ cup sake or white wine

Heat oil and add garlic and onions and sauté until translucent. Place chicken pieces in baking dish and sprinkle with chili, cloves, cardamom, salt and pepper. Drizzle garlic, onions, oil and sake over the spiced chicken. Bake at 350 for an hour, or until chicken is tender. Serve with ginger almond rice.

Ginger Almond Rice

1 cup long grain rice

2 tablespoons butter

¼ cup blanched slivered almonds

2 tablespoons minced onions

1 teaspoon powdered ginger

½ teaspoon salt

1 ½ cups chicken broth

Melt butter in pan and add almonds and onions. Sauté for a few minutes. Add rice and coat with butter. Stir in ginger, salt and broth and bring to a boil. Reduce to simmer and cook about 20 minutes until rice is tender.