Page 59 - One-Dish Meals

4. Add garlic mixture to same skillet and cook 8 to 10 minutes or until
golden. Add chicken pieces and remaining 1 teaspoon oil and cook, stir-
ring occasionally, until chicken is lightly browned on the outside and loses
its pink color on the inside. Add cumin, coriander, salt, and ground red
pepper and cook 2 minutes longer. Transfer chicken mixture to bowl with
vegetables.
3
5. To same skillet, add cauliflower and ⁄4 cup water; heat to boiling over
high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen
peas and carrots, and tomatoes with their juice; heat to boiling over high
heat. Reduce heat to low; uncover and cook 2 minutes longer or until
cauliflower is tender and peas and carrots are heated through. Transfer
cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed.

6. With fork, fluff rice. Top cooked rice with chicken mixture. Bake,
uncovered, 15 minutes longer or until heated through. Serve garnished
with raisins, toasted almonds, and toasted coconut if you like.

E A C H S E R V I N G W I T H O U T G A R N I S H E S About 335 calories | 28 g protein |
45 g carbohydrate | 6 g total fat (2 g saturated) | 45 mg cholesterol |
760 mg sodium.

Casseroles & Oven Dishes 59