Indian-spiced chicken and rice
Recipe by Amy
1 1/2 C brown basmati rice
1 inch fresh gingerroot, peeled
2 garlic cloves, peeled
3/4 tsp salt
1/4 tsp each ground cumin, ground coriander and ground tumeric
Pinch cayenne pepper
1 C light coconut milk
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 Tbsp extra virgin olive oil
1 large onion, halved and sliced
1 cinnamon stick
6 ounces green beans, sliced crosswise into 1/4-inch pieces
1/4 C chopped roasted cashews
1/2 C low sodium chicken broth
2 to 3 Tbsp lemon juice
Prep. Time → 15 min
Cook Time → 45 min
1. Bring a large pot of water to a boil and add the rice. Boil for 25 minutes; drain well.
2. Meanwhile, finely grate the gingerroot and crush the garlic and place in a large bowl; combine with the salt, cumin, coriander, turmeric, cayenne pepper, and 1/2 cup of the coconut milk. Add the chicken; cover and refrigerate until the rice is ready.
3. Warm the olive oil in a medium Dutch oven over medium-high heat until it shimmers. Add the onion and cook, stirring, until it begins to brown, 5 minutes. Add the cinnamon stick and continue to cook, stirring, until fragrant, 3 more minutes.
4. Reduce the heat to low. Transfer half the onions to a plate, leaving the cinnamon stick and the rest of the onions in the pot. Over them, layer the partially cooked rice, green beans, half the cashews, and then the chicken with its marinade. Pour the chicken broth and the remaining coconut milk over the top; sprinkle with the reserved onions.
5. Cover and cook over low heat until the chicken and rice are cooked through and the liquid has been absorbed, about 20 minutes. Add the lemon juice and serve topped with the remaining cashews.
6. Nutrition facts per serving: 376 calories, 23g protein, 45g carbohydrate, 12g fat (3g saturated), 3g fiber
main courses, india, chicken April 17, 2011 15:14
No comments yet.