Chicken With Spiced Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs boneless chicken thighs
• 4 tablespoons olive oil
• 2 onions, thinly sliced
• 1 -2 green chili pepper, seeded and finely chopped
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, crushed
• 1 tablespoon curry powder
• 2/3 cup chicken stock
• 2/3 cup plain yogurt
• 2 tablespoons freshly chopped cilantro, to garnish
• salt & freshly ground black pepper
• 2 1/4 cups basmati rice
• 1/2 teaspoon garam masala
• 3 3/4 cups chicken stock
• 1/2 cup golden raisin
• 1/2 cup slivered almonds

Recipe

• 1 place basmati rice in a bowl and cover with cold water; let soak for 30 minutes then drain.
• 2 preheat the oven to 325°f.
• 3 cut the chicken into bite size pieces.
• 4 heat 2 tbsp of the oil in a large flameproof casserole dish, add 1 onion and cook until softened.
• 5 add the finely chopped chilies, grated ginger, crushed garlic and curry powder to the dish and continue cooking for another 2 minutes, stirring occasionally.
• 6 add the stock and seasoning and bring slowly to a boil.
• 7 add the chicken; cover and bake 20 minutes, or until tender.
• 8 remove from the oven and stir in the yogurt.
• 9 meanwhile, heat the remaining oil in a flameproof casserole dish and cook the remaining onion gently until tender and lightly browned.
• 10 add the drained basmati rice, garam masala, raisins, slivered almonds and stock to the dish.
• 11 bring to a boil, cover and cook in the oven with the chicken for 25 to 30 minutes, or until the rice is tender and all the stock has been absorbed.
• 12 to serve:.
• 13 spoon half of the rice onto a large deep serving dish, cover with the chicken and then the remaining rice.
• 14 sprinkle with chopped cilantro and or additional slivered almonds to garnish.