Spiced Chicken & Rice

Name: Spiced Chicken & Rice
Yield: Makes 4 Servings
Ingredients: Canola oil, 3 tablespoons; Long-grain rice such as basmati, 1 cup (7 oz/220 g); Chicken broth or stock, 2½ cups (20 fl oz/625 ml), homemade or purchased; Salt and freshly ground pepper; Fresh ginger, 2 tablespoons minced; Curry powder, 1½ teaspoons; Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) minced; Frozen petite peas, 1 cup (5 oz/155 g), thawed; Roasted cashews, ½ cup (3 oz/90 g), coarsely chopped; Golden raisins (sultanas), ¼ cup (1½ oz/45 g); Skinless, boneless chicken breasts, 1½ lb (750 g), cut into 1-inch (2.5-cm) pieces; Finely grated zest and juice, from 1 lemon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Canola oil, 3 tablespoons
Skinless, boneless chicken breasts, 1½ lb (750

Method

Brown the chicken

In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and cook, stirring, until browned on all sides, about 4 minutes. Transfer to a plate.
Make the rice

Add the ginger and curry powder to the pot and cook, stirring, until fragrant, about 30 seconds. Stir