Serves: 6 servings (3 oz. chicken and about 1 cup rice mixture)
Ingredients
1 cup plain 2% Greek yogurt
1 Tbsp ground turmeric
2 tsp ground cumin
½ tsp cayenne (less to reduce heat)
1½ lbs boneless, skiness chicken thighs, cut into cubes
2 Tbsp extra-virgin olive oil
1 Tbsp minced peeled fresh ginger
5 garlic cloves, minced
1 tsp ground cardamom
1½ cups uncooked basmati rice
2 cups unsalted chicken stock
1 cup grated carrot
⅓ cup golden raisins
1 tsp salt
1 cinnamon stick
2 Tbsp half and half
¼ cup dry-roasted cashews, chopped
¼ cup chopped fresh cilantro
Instructions
In a large bowl, mix together the yogurt, turmeric, cumin, and cayenne. Add chicken pieces; toss to coat. Cover and chill 2-4 hours.
Combine oil, ginger, garlic, and cardamom in a large, deep skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.
Remove chicken from marinade; discarding any remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.