Spiced Chicken & Rice

Spiced Chicken & Rice

Prep Time


Cook Time



Spiced Chicken & Rice

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.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC