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Eastern Chicken and Saffron Rice

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Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Cook rice according to package directions, using no margarine and shortest cooking time; set aside.
  2. Sprinkle chicken with 1 tablespoon lime juice, ½ teaspoon salt and pepper; set aside.
  3. Heat oil in large skillet over medium temperature.
  4. Add onion, stirring and cooking until clear 5 minutes; remove from pan; keep warm.
  5. Place chicken in skillet; cook 3 minutes on each side or until opaque; remove and keep warm.
  6. Add cumin, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining ¼ teaspoon salt to skillet.
  7. Cook, uncovered, 10 minutes.
  8. Arrange chicken in 2-quart baking dish.
  9. Top with half of cooked rice, onions and half of sauce in skillet.
  10. Sprinkle with mint.
  11. Layer remaining rice and sauce; pour milk over chicken.
  12. Cover; bake in 325°F oven 30 minutes or until chicken is tender and liquid is absorbed.

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