This zesty, flavorful casserole is full of good things: Golden raisins, peas, curry powder, cilantro and cashews. Optional: To enhance its nutty flavor, top this dish with 1/2 cup sweetened, shredded, dried coconut that has been toasted.
Recipe courtesy of Williams-Sonoma
- 3 tablespoons canola oil
- 1 1/2 boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper, to taste
- 2 tablespoons minced fresh ginger
- 1 1/2 teaspoon curry powder
- 2 1/2 cups chicken broth
- 1 cup long-grain rice, such as basmati
- 1/4 cup golden raisins
- Finely grated zest and juice of 1 lemon
- 1 cup frozen baby peas, thawed
- 1/2 cup minced fresh cilantro
- 1/2 cup roasted cashews, coarsely chopped
- 1 BROWN THE CHICKEN: In a large Dutch oven over medium-high heat, warm the oil, Add the chicken, season with salt and pepper, and sauté until browned on all sides, about 4 minutes. Transfer the chicken to a plate.
- 2 MAKE THE RICE: Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds.
- 3 Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil. Add the rice, raisins, lemon zest and juice, and 1 teaspoon salt.
- 4 Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes.
- 5 Add the peas, cover and let stand for about 10 minutes.
- 6 Sprinkle the cilantro and cashews over the rice, stir to combine and serve immediately.