Biryani-Style Chicken with Apples and Raisins
If desired, serve this Biryani-Style Chicken with plain yogurt stirred with chopped fresh mint.
Best Health magazine, September 2015; Photo by Ryan Szulc
| Servings |
| 6Servings |
| Servings |
| 6Servings |
Ingredients
- 1 tbsp olive oil
- 6 boneless skinless chicken thighs halved (or 3 boneless skinless chicken breasts, quartered)
- 1 onion diced
- 3 cloves garlic minced
- 4 tsp mild curry paste or curry powder
- ¾ cup dried green lentils rinsed and drained
- 31/3 cups sodium-reduced chicken broth
- 1 large apple peeled, cored and diced
- 1 carrot thinly sliced
- 1½ cups white basmati rice rinsed and drained
- ½ cup golden raisins
- ½ tsp salt
- ½ tsp pepper
- 1 small cinnamon stick (or ¼ tsp/1 mL) ground cinnamon)
- 1 cup frozen peas thawed
- 1/3 cup toasted sliced almonds
Servings: Servings
Units:
|
Ingredients
Servings: Servings
Units:
|
Instructions
- In a large heavy-bottomed pot, heat oil over medium-high heat. Brown chicken all over; set chicken aside.
- In same pot, fry onion until softened, about 2 minutes. Stir in garlic and curry paste; cook for 1 minute.
- Stir in lentils and 11/3 cups (325 mL) of the broth; bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
- Return chicken and any juices to pot. Stir in remaining broth, the apple, carrot, rice, raisins, salt, pepper and cinnamon; bring to a boil. Reduce heat, cover and simmer until rice is tender and chicken is cooked through, about 16 minutes. Stir in peas; heat through, about 2 minutes.Sprinkle with toasted sliced almonds.
Recipe Notes
Per serving: 489 calories, 28 g protein, 9 g fat (1 g saturated fat), 75 g carbohydrates, 12 g fibre, 57 mg cholesterol, 599 mg sodium
