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From: Dave Drum (1:261/38)
To: n/a
Date: Fri, 25.09.20 03:03
St. Lupus 05
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Anti-Lupus Indian Spiced Chicken & Rice
Categories: Poultry, Rice, Citrus, Nuts, Herbs
Yield: 6 servings

1 1/2 c Brown basmati rice
1 (1") fresh gingerroot;
- peeled
2 cl Garlic; peeled
3/4 ts Salt
1/4 ts (ea) ground cumin, coriander
- and turmeric
pn Cayenne pepper
1 c Light coconut milk
1 lb Boned, skinned chicken; in
- 1" pieces
2 tb Extra virgin olive oil
1 lg Onion; halved, sliced
1 Cinnamon stick
6 oz Green beans; in 1/4" pieces
1/4 c Chopped roasted cashews
1/2 c Chicken broth
3 tb Fresh lemon juice; to taste
2 tb Sliced fresh mint or
- cilantro (opt)

Bring a large pot of water to a boil and add the rice.
Boil for 25 minutes; drain well.

Meanwhile, finely grate the gingerroot and crush the
garlic and place in a large bowl; combine with the salt,
cumin, coriander, turmeric, cayenne pepper, and 1/2 cup
of the coconut milk. Add the chicken; cover and
refrigerate until the rice is ready.

Warm the olive oil in a medium Dutch oven over
medium-high heat until it shimmers. Add the onion and
cook, stirring, until it begins to brown, 5 minutes. Add
the cinnamon stick and continue to cook, stirring, until
fragrant, 3 more minutes.

Reduce the heat to low. Transfer half the onions to a
plate, leaving the cinnamon stick and the rest of the
onions in the pot. Over them, layer the partially cooked
rice, green beans, half the cashews, and then the
chicken with its marinade. Pour the chicken broth and
the remaining coconut milk over the top; sprinkle with
the reserved onions.

Cover and cook over low heat until the chicken and rice
are cooked through and the liquid has been absorbed,
about 20 minutes. Add the lemon juice and serve topped
with the remaining cashews and, if desired, the sliced
mint or cilantro.

Lupus Inspiration Foundation For Excellence (L.I.F.E.Wink


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