Spiced Chicken and Rice

3 Tbsp canola oil

1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces

Salt & freshly ground pepper

2 Tbsp fresh ginger, minced

1 1/2 tsp Curry Powder

2 1/2 cups Chicken broth

1 cup long grain rice (such as basmati)

1/4 cup golden raisins

Finely grated zest and juice from 1 lemon

1 cup frozen peas

1/2 cup fresh cilantro, minced

1/2 cup roasted cashews

1. In a large dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and saute, until browned on all sides, about 4 minutes. Transfer the chicken to a plate.

2. Add the ginger and curry powder to the pot and cook, stirring until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits from the pan bottom. Bring to a boil. Add the rice, raisins, lemon juice and zest, and 1 teaspoon salt. Return the chicken and any accumulated juices to the pot. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add peas, cover, and let stand, for about 10 minutes. Sprinkle cilantro and cashews over the rice, stir to combine and serve.

*Because I don't always have all these ingredients on hand, I usually replace the ginger, curry, raisins, & cashews with cumin, garlic, and extra cilantro to make a more latin dish.