Curry Chicken with Basmati Rice

by Courtney Rappe

Curry Chicken with Basmati Rice

Prep Time: 15 minutes
Cook Time:
25 minutes
Yields:
4 servings

Rice:
1 tablespoon butter
½ sweet onion, chopped (about 1 cup)
1¼ cups basmati rice
¼ cup dried apricots, chopped
¾ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups fresh spinach leaves

Chicken:
4 (6-ounces) boneless, skinless chicken breasts
2 teaspoons olive oil
2 teaspoons Fire & Flavor Chicken Rub
½ cup non-fat Greek yogurt
1½ teaspoons fresh lemon juice
¼ teaspoon lemon zest
2 tablespoons chopped pistachios
lemon wedges for serving

FIRST  Heat butter in a medium saucepan set over medium heat. Add onion and sauté until softened, about 4 minutes. Add rice and stir until lightly toasted, about 2 minutes. Stir in 2 cups water, apricots, spices, and salt. Bring to a simmer, reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove rice from heat, add spinach, but do not stir. Cover and set aside until ready to serve.

NEXT  While rice is cooking, preheat grill or indoor grill pan to medium heat. Drizzle chicken with olive oil and sprinkle both sides with Chicken Rub. Grill chicken for 5 minutes per side or until meat thermometer inserted in thickest part of breasts registers 165°F. Set chicken aside to rest for 5 minutes.

LAST  Combine yogurt, lemon juice, and zest. Thin sauce with a teaspoon or so of water if needed and season with freshly ground black pepper. Stir rice with a fork, slice chicken, and serve chicken over rice. Place a dollop of yogurt on the side, sprinkle with pistachios and serve with lemon wedges, if desired.


This entry was posted in Chicken

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