CHICKEN CURRY WITH RICE

1 cup basmati rice

3 teaspoons vegetable oil

6 skinless chicken thighs; trimmed of fat

2 cups onions (about 3 medium onions); finely chopped

5 cloves garlic; minced

2 tablespoons fresh ginger; minced

2 tablespoons curry powder

1 tablespoon ground coriander

1/2 teaspoon ground red pepper

2 cups low-sodium chicken broth; defatted

1 (15 oz.) can chickpeas (garbanzo beans); drained & rinsed

1 (14 oz.) can recipe-ready (diced) tomatoes; drained

2 cups frozen peas; thawed

salt & black pepper; to taste

2 tablespoons fresh cilantro; chopped (optional)

1. Preheat oven to 400 degrees. Soak rice in cold water for 20 minutes. Drain.

2. Heat 1 teaspoon of the oil in a Dutch oven over medium-high meat. Add chicken and cook until browned on all sides, 6 to 8 minutes. Transfer the chicken to a plate.

3. Reduce the heat to low, add the remaining 2 teaspoons oil and heat until hot. Add onions and cook, stirring, until light golden, 10 to 15 minutes. Stir in garlic, ginger, curry powder, coriander and ground red pepper; cook, stirring constantly, until fragrant, about 2 minutes.

4. Increase the heat to medium-high; stir in chicken broth, chickpeas, tomatoes and the soaked and drained rice; bring to a simmer. Nestle the browned chicken pieces in the rice. Cover and bake for 20 to 25 minutes or until the rice is tender and most of the liquid has been absorbed.

5. Remove the chicken pieces and stir peas into the rice. Season with salt and pepper. Set the chicken back on the rice and sprinkle with cilantro, if desired.

Yields 6 servings (about 8 cups)

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(

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