How To Prepare
1
Place rack in lower third of oven; preheat to 350ºF.
2
Place chicken pieces on a baking tray and cook in preheated oven 40 minutes.
Open chicken pieces a little and cook for a further 15 to 20 minutes to allow chicken to brown.
Meanwhile…
Spray cooking spray lightly into a large ovenproof Dutch oven; and place on burner over medium-high heat; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. Add curry powder and cook, stirring, until fragrant, about 15 seconds. Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger; bring to a boil, stirring to dissolve the curry paste.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
| Servings |
|
- 1 pound boneless, skinless chicken breasts,
- 1/2 cup brown basmati or brown jasmine rice
- 2 cups water
- 1/2 cup brown lentils
- 2 cloves garlic, peeled
- 1 cinnamon stick
- 2 1/8-inch-thick slices peeled fresh ginger
- 12 tablespoon curry powder
- 1/4 teaspoon butter extract
- 2 scallions, trimmed and sliced
Ingredients
|
|