Indian Spiced Chicken and Rice

By AnnieMro

Ingredients

• 1 1/2 cups Basmati rice
• 1 tsp. grated fresh ginger
• 2 garlic cloves, minced
• 3/4 tsp. salt
• 1/4 tsp. each: ground cumin, ground coriander and turmeric
• pinch cayenne pepper
• 1 cup light coconut milk
• 1 lb. boneless, skinless chicken, cut into 1" pieces
• 2 tbsp. olive oil
• 1 large onion, halved and sliced
• 1 tsp. cinnamon
• 6 oz. green beans, trimmed and sliced into 1/4 inch pieces
• 1/2 cup low-sodium chicken broth
• 2-3 tbsp. fresh lemon juice
• 2 tbsp. sliced fresh mint or cilantro

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Bring large pot of water to boil and add rice. Boil for 25 mins., drain well.

Meanwhile, place ginger and garlic in a large bowl. Combine with salt, cumin, coriander, turmeric, cayenne and 1/2 cup of the coconut milk. Add the chicken. Cover and refridgerate until rice is ready.

Warm 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 mins. Add cinnamon and continue to cook, 3 more mins.

Reduce heat to low. Transfer half of the onions to a plate. Layer the partially cooked rice, green beans and the chicken with its marinade. Pour chicken broth and remaining coconut milk over the top. Sprinkle with remaining onions.

Cover and cook over low heat until the chicken and rice are cooked through and the liquid has been absorbed, about 20 mins. Add the lemon juice and serve topped with mint or cilantro.