Chicken with Basmati Rice, Almonds, and Raisins

Serves 4

You probably should not use your well-seasoned wok for this recipe. Tomato sauce will scour or strip the seasoning on your wok. Use a fry pan or deep skillet.

3 1/2 tbsp peanut oil

1 lb. skinless, boneless chicken breasts, cut crosswise into 1/2 inch strips

1 medium onion, chopped

1 garlic clove, crushed

3/4 tsp. ground cumin

3/4 tsp. ground coriander

3/4 tsp. cinnamon

1/4 tsp. pepper

3/4 cup cooked Basmati rice

1 cup chicken broth

1/2 cup tomato sauce

1/4 cup slivered almonds or roasted pine nuts

1/4 cup raisins

Salt to taste

1. Heat 2 tbsp oil over high heat until hot, swirling to coat sides of pan.  Add chicken and salt to taste.  
2. Cook, stirring, until meat is white throughout but still juicy, 3 to 4 minutes. Remove to a plate.
3. In same pan, heat remaining 1 1/2 tbsp oil over medium-high heat.  Add onion and garlic and cook, stirring, until softened, 3 about 4 minutes.  
4. Add cumin, coriander, cinnamon, and pepper.  Cook, stirring one minute.
5. Add rice and stir to coat, 2 minutes.  
6. Add chicken broth, tomato sauce, and 1 cup water.  Bring to a boil.  
7. Reduce heat to low, cover and cook until rice is tender and most of liquid is absorbed, about 15 minutes.  
8. Return chicken to pan.  Add almonds and raisins.  
9. Cook, stirring occasionally, until heated through, 1 to 2 minutes.  

Adapted from: "365 Ways to Wok"

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