Eastern Chicken and Saffron Rice
Rich with flavor, this colorful curried chicken and saffron rice casserole, with wedges of tomato and bits of green pepper, makes a nice change for supper.
4 skinless, boneless broiler-fryer chicken breast halves
2 tablespoons lime juice - divided use
1/2 teaspoon salt - divided use
1/4 teaspoon ground black pepper
2 tablespoons olive oil
2 medium onions, sliced thin
1 tablespoon cumin seed soaked in 2 tablespoons water, crushed
4 small tomatoes, quartered
1/2 cup finely-chopped green pepper
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1 (5-ounce) package saffron long grain rice
1/2 teaspoon crushed, dried mint
1/4 cup skim milk
- Sprinkle chicken with 1 tablespoon of the lime juice, 1/2 teaspoon of the salt and pepper; set aside.
- In large skillet, place olive oil; heat over medium temperature. Add onion, stirring and cooking until clear, about 5 minutes; remove from pan and keep warm.
- Place chicken in skillet and cook about 3 minutes on each side or until opaque; remove and keep warm.
- To skillet, add cumin seed in water, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Cook about 5 minutes; add chicken. Cook, uncovered, about 10 minutes more.
- Cook rice according to package directions, using no margarine and shortest cooking time.
- Arrange chicken in a 2-quart baking dish. Top with half of the cooked rice, onions and half of sauce in skillet. Sprinkle with mint. Layer remaining rice and sauce; pour milk over all. Cover and bake in 325°F (160°C) oven about 30 minutes or until chicken is tender and most of liquid is absorbed.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.