Spiced Chicken and Rice

Any dish with basmati rice is one I know I'm going to love! This one is no exception--it is the perfect dinner for a rainy, spring night.

Recipe adapted from here

Ingredients:
1 Tbs. olive oil
1 1/2 lbs. chicken tenders, cut into 1 in. pieces
salt and ground pepper
1 Tbs. minced fresh ginger
2 tsp. curry powder
2 1/2 cups chicken broth
1 cup basmati rice
1/4 cup golden raisins
Zest of one lemon
Juice of one lemon
1 cup frozen baby peas (thawed)
Cilantro
Sliced almonds
Raita sauce

Directions:
Heat olive oil over medium heat in a large dutch oven pot. Add the chicken, season with salt and pepper, and brown on all sides, about 4 minutes. Transfer chicken to plate.

Add the ginger and curry powder to the pan and cook about 30 seconds. Stir in broth and bring to a boil. Add the rice, raisins, lemon zest, lemon juice and 1 tsp. salt. Add chicken to pan and return to a boil. Once boiling, reduce to medium heat, cover and let cook about 20 minutes, or until rice is tender and chicken is cooked through.  Remove from heat, add the peas, cover, and let stand for 10 min.

Garnish with sliced almonds, cilantro, and a spoonful of raita sauce or plain yoghurt.