Curry Chicken & Chick Peas with Rice

By michelle1026

Ingredients

• 4 boneless chicken thighs
• 2 tsp vadouvan curry powder
• 2 TBS olive oil (divided)
• 3 green onions (sliced and separated)
• 1 cup jasmine rice
• 1 tsp cumin
• 2 cups water
• 2 zucchini (quartered)
• 15 oz can chick peas (drained and rinsed)
• 1 orange bell pepper (thinly sliced)
• 1/4 cup golden raisins
• 1 lime (juiced)

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Pt chicken dry with paper towel. Season with salt, pepper, and curry powder.

In medium pot, combine rice ,onion whites, and cumin. Season with salt. Add 2 cups of water. Heat over high heat to boiling. Once boiling, reduce heat to low, cover and cook 12-14 minutes until water has been absorbed and rice is tender. Turn of heat, fluff with fork. Cover to keep warm.

Heat 1 TBS oil in large non-stick skillet over medium-high heat until hot. Cook 5-7 minutes each side until browned and cooked through. Transfer to plate.

Add 1 TBS olive oil to chicken pan. Heat over medium-high heat until hot. Stir in zucchini and chick peas. Season with salt and pepper. Cook 3-4 minutes until lightly browned. Stir in sliced pepper. Cook 3-4 minutes longer, until softened. Turn off heat. Stir in raisins and lime juice. Add rice. Stir well to coat.

Serve to four plates. Sprinkle with onion greens.