Eastern Chicken and Saffron Rice
 
4   skinless, boneless broiler-fryer chicken breast halves
2 Tbsp  lime juice, divided
1/2 tsp  salt, divided
1/4 tsp  pepper
2 Tbsp  olive oil
2 medium  onions, sliced thin
1 Tbsp  cumin seed soaked in 2 tablespoons water, crushed
4 small  tomatoes, quartered
1/2 cup  finely-chopped green pepper
1 Tbsp  grated fresh ginger
1 tsp  curry powder
1 package  (5 ounces) saffron long grain rice
1/2 tsp  crushed, dried mint
1/4 cup  skim milk
 
sprinkle chicken with 1 tablespoon of the lime juice, 1/2 teaspoon of the 
salt and pepper; set aside. in large frypan, place olive oil; heat over 
medium temperature. add onion, stirring and cooking until clear, about 5 
minutes; remove from pan and keep warm. place chicken in frypan and cook 
about 3 minutes on each side or until opaque; remove and keep warm. to 
frypan, add cumin seed in water, tomatoes, green pepper, ginger, curry 
powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. 
cook about 5 minutes; add chicken. cook, uncovered, about 10 minutes more. 
cook rice according to package directions, using no margarine and shortest 
cooking time. arrange chicken in 2-quart baking dish. top with half of the 
cooked rice, onions and half of sauce in frypan. sprinkle with mint. layer 
remaining rice and sauce; pour milk over all. cover and bake in 325 f. 
oven about 30 minutes or until chicken is tender and most of liquid is 
absorbed. 
 
makes 4 servings. 
 
 
-- 
(ID: 7758) Mirror: rec.food.recipes: Sun, May 9, 2004


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