Chicken With Spiced Rice

Name: Chicken With Spiced Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Carla C.

"This is a really good dish for entertaining because it can be prepared in advance and reheated in the oven."

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 6

ingredients

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
for the rice
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

directions

Place Basmati rice in a bowl and cover with cold water; let soak for 30 minutes then drain.
Preheat the oven to 325°F.
Cut the chicken into bite size pieces.
Heat 2 tbsp of the oil in a large flameproof casserole dish, add 1 onion and cook until softened.
Add the finely chopped chilies, grated ginger, crushed garlic and curry powder to the dish and continue cooking for another 2 minutes, stirring occasionally.
Add the stock and seasoning and bring slowly to a boil.
Add the chicken; cover and bake 20 minutes, or until tender.
Remove from the oven and stir in the yogurt.
Meanwhile, heat the remaining oil in a flameproof casserole dish and cook the remaining onion gently until tender and lightly browned.
Add the drained Basmati rice, garam masala, raisins, slivered almonds and stock to the dish.
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.
To Serve:
Spoon half of the rice onto a large deep serving dish, cover with the chicken and then the remaining rice.
Sprinkle with chopped cilantro and or additional slivered almonds to garnish.

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RECIPE SUBMITTED BY

Carla C.

Netherlands

My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. I am a classically trained singer and musician, passionate about music. My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting />

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