Need a casserole for a dinner party*...make it with curry for a spicy dish!
Serves 8
Preheat over 425℉ (220℃)
NOTE: for smaller serving, use less chicken but keep everything the same amount.
A. Rice:
1 cup (240 ml) rice (brown, basmati, or jasmine)
1 1/2 cups (360 ml) coconut water
1/2 tsp. (2,25 ml) salt
2 Tbs. (30 ml) organic butter
1/3 cup (80 ml) unsweetened shredded coconut
1. Combine rice, salt, and 1/2 cup (120 ml) coconut water in a saucepan.
2. Bring to a boil, reduce to low, cover, cook until the rice is tender about 20 minutes.
2. OR use a rice cooker.
3. Remove from the heat, let it stand about 5 minutes, transfer to a bowl, toss with butter and coconut.
4. Set aside.
B. Herbs and Chicken:
2 bunches chopped scallions
1 cup (240 ml) chopped cilantro or parsley
1 Tbs. (15 ml) fresh thyme (= 1 tsp./5 ml dry thyme)
5 garlic cloves
1/2 habañero chile pepper, seeded or small can of chili to taste
2 Tbs. (30 ml) curry powder
2 tsp. (10 ml) turmeric
1 tsp. (5 ml) each: cumin and black pepper
3 pounds (1350 g) skinless, boneless organic or free range chicken thighs, cut into 2-inch (5 cm) pieces
1. Combine the scallions, cilantro, thyme, garlic, habañero/chile, and 1/2 cup (120 ml) water in a food processor or blender.
2. Purée to make a smooth paste.
3. Stir in the curry poser, turmeric, cumin, 1 tsp (5 ml) black pepper, and 1/4 cup (60 ml) water.
4. Transfer the remaining paste to a large bowl. Toss in the chicken cubes.
C. Cooking:
1/4 cup (60 ml) olive oil
4 organic chopped ;carrots
2 15-ounce (420 g) chickpeas/gabanzo beans, drained and rinsed
1 10-ounce (280 g) frozen chopped spinach, thawed and squeezed dry
1. Heat the oil in a large pot over medium-high heat.
2. Add the curry-scallion paste, cook and stir until the paste darkens and starts to separate, about 5 minutes.
3. Add the chicken, reduce the heat to medium, cover, stir occasionally, and cook about 15 minutes.
4. Increase the heat to medium high. Uncover and cook, stirring, until thickened, about 15 minutes.
5. Stir in 1 1/2 cups (360 ml) water or chicken broth, the carrots, chickpeas/gabanzo beans, and spinach.
6. Bring to a boil, reduce to medium hight.
7. Simmer until the chicken is tender, about 15 minutes.
8. Transfer the chicken mixture to a baking dish, top with the rice mixture.
9. Bake until golden brown and bubbling, about 25 minutes.
D. Serve:
Top with organic raisins.
On the side, we severed this with spoonful of hummus, baba ghanoush (eggplant mixture), titziki (garlic-yogurt mixture), some dolmas, and bread, plus slices of avocado with drizzled lime juice.
On the side, we severed this with spoonful of hummus, baba ghanoush (eggplant mixture), titziki (garlic-yogurt mixture), some dolmas, and bread, plus slices of avocado with drizzled lime juice.
* Make ahead of time:
1. Follow the above directions, but do not bake it.
2. Let it cool, cover tightly with foil.
3. Freeze up to 3 weeks.
4. Bake at 400℉ (205℃) from frozen, covered, 75 minutes.
5. Remover the foil, increase the oven to 450℉ (230℃) and bake another 15 minutes.
6. Serve, topped with the raisins.
-modified Food Network Magazine
-modified Food Network Magazine
