Page 58 - One-Dish Meals

Indian Chicken and

Rice Casserole

This dish is usually made with lamb; our lighter recipe calls for skinless
chicken breasts.
P R E P 30 minutes B A K E 35 minutes M A K E S 6 servings

1
1 can (14 ⁄2 ounces) chicken broth or 3 ⁄4 teaspoon ground coriander
3
1 ⁄4 cups Chicken Broth (page 9) 1
⁄2 teaspoon salt
1 cup basmati rice 1 ⁄8 teaspoon ground red pepper
3 garlic cloves, peeled (cayenne)
1
1 piece (1" by ⁄2") fresh ginger, 2 cups cauliflower flowerets
peeled and coarsely chopped (about ⁄2 medium head), cut
1
1
1 ⁄4 cup sweetened flaked coconut into ⁄2-inch pieces
1 package (10 ounces) frozen peas
1 large onion, halved and thinly sliced
and carrots
3 teaspoons vegetable oil
1 can (14 ⁄2 ounces) diced tomatoes
1
1
1 small red pepper, cut into ⁄2-inch
pieces 1 container (8 ounces) plain nonfat
yogurt
1 pound skinless, boneless chicken-
1
breast halves, cut into ⁄2-inch Raisins, toasted sliced almonds, and
pieces toasted sweetened flaked coconut
for garnish (optional)
3
⁄4 teaspoon ground cumin
1. Preheat oven to 350ºF. In 2-cup measuring cup, add enough water to
chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat chicken-
broth mixture to boiling over high heat. Place rice in shallow 2 ⁄2-quart
1
casserole; stir in boiling broth mixture. Cover casserole tightly and bake 20
minutes or until rice is tender and all liquid is absorbed. Remove casserole
from oven; set aside.

2. Meanwhile, in food processor, with knife blade attached, or in blender,
at medium speed, blend garlic, ginger, coconut, and half of onion slices
until a paste forms; set aside.
3. In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium
heat. Add red pepper and remaining onion slices, and cook until golden,
about 10 minutes. With slotted spoon, transfer vegetables to a bowl.

58 Casseroles & Oven Dishes