| CARROT GINGER CHICKEN AND RICE Makes 4 servings. 1/4 cup sliced almonds 1/2 cup roughly chopped mint and/or cilantro 2 medium carrots, thinly sliced into rounds 3 tbs vegetable oil 2 1/2" piece ginger, peeled, roughly chopped 1 cinnamon stick 1 cup fat free plain yogurt 3 cups shredded rotisserie chicken 1 small onion, sliced 1 1/2 tsp ground coriander Salt and Pepper 1 cup basmati rice Heat oven to 450°. Put rice, cinnamon, 1/2 tsp salt and pepper to taste in a saucepan, cover with water by 1". Cover bring to a boil then uncover cook until rice is tender. Drain, reserve cinnamon stick. -Pulse ginger, coriander, 1 tsp salt, 1/2 tsp pepper and 1 tbs water in a blender or food processor. Heat oil in a skillet. Add onion, cook until golden. Add ginger mixture and carrots, cook 2 min. Stir in 1/3 cup water, chicken, herbs and yogurt and heat through. Season with salt. -Top chicken mixture with rice and reserved cinnamon stick, sprinkle with almonds. Bake until rice is cooked through and almonds are lightly toasted, 12 min. then SERVE... |
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