Savory Curried Rice With Dried Fruit Recipe Foodcom

SAVORY CURRIED RICE WITH DRIED FRUIT

Steps:

• In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
• Combine water and butter in a saucepan; bring to a boil.
• Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
• NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

RED WINE-BRAISED CHICKEN WITH COUSCOUS

Steps:

• Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside.
• Sprinkle chicken with pepper.
• Heat oil in a large Dutch oven over medium-high heat.
• Add chicken; cook 10 minutes or until browned, turning once.
• Remove chicken from pan.
• Increase heat to high; add wine to pan.
• Cook until reduced to 1 cup (about 5 minutes). Remove from heat.
• Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste.
• Bring to a boil.
• Reduce heat; simmer 5 minutes.
• Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm.
• Increase heat to medium-high; add olives and capers to pan.
• Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat.
• Cover and let stand 5 minutes.
• Serve with couscous. Garnish with parsley, if desired.