Recipe(tried): Spiced Chicken and Rice (One-pot meal)

This tasty one-pot meal, with warm spices, and interesting flavors, is one that DH and I recently enjoyed. It's nice for a cold night!

SPICED CHICKEN AND RICE
Source: Williams Sonoma
Serves 4 - 6

3 Tbsp. canola oil
1 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
2 Tbsp. minced fresh ginger
1 1/2 tsp. curry powder
2 1/2 cups chicken broth
1 cup uncooked long-grain rice, such as basmati
1/4 cup golden raisins
Finely grated zest and juice of 1 lemon
1 cup frozen baby peas, thawed
1/2 cup minced fresh cilantro
1/2 cup roasted cashews, coarsely chopped
1/2 cup toasted coconut*

BROWN THE CHICKEN:
In a large Dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and saute until browned on all sides, about 4 minutes. Transfer the chicken to a plate.

MAKE THE RICE:
Add the ginger and curry powder to the pan and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, scraping up any browned bits from the pan bottom, and bring to a boil.

Add the rice, raisins, lemon zest and juice, and 1 tsp. salt. Return the chicken and any accumulated juices to the pan. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes.

Add the peas, cover and let stand for about 10 minutes.

Sprinkle the cilantro and cashews over the rice, stir to combine. Sprinkle with toasted coconut and serve immediately.

*Top this dish with 1/2 cup sweetened, shredded, dried coconut that has been toasted to enhance its nutty flavor. To toast coconut, spread on a baking sheet and place in a preheated 350 degree F oven until light golden brown, 8 to 10 minutes.