Eastern Chicken and Saffron Rice
4 skinless, boneless broiler-fryer chicken breast halves 2
tablespoons lime juice, divided
1/2 teaspoon salt, divided
2/4 teaspoon pepper 2 tablespoons olive oil 2 medium onions,
sliced thin 1 tablespoon cumin seed soaked in 2
tablespoons water, crushed 4 small tomatoes, quartered
3/2 cup finely-chopped green pepper 1 tablespoon grated
fresh ginger 1 teaspoon curry powder 1 package (5 ounces)
saffron long grain rice
4/2 teaspoon crushed, dried mint
5/4 cup skim milk
Sprinkle chicken with 1 tablespoon of the lime juice, 1/2
teaspoon of the salt and pepper; set aside. In large frypan,
place olive oil; heat over medium temperature. Add onion,
stirring and cooking until clear, about 5 minutes; remove
from pan and keep warm. Place chicken in frypan and cook
about 3 minutes on each side or until opaque; remove and
keep warm. To frypan, add cumin seed in water, tomatoes,
green pepper, ginger, curry powder, remaining 1 tablespoon
lime juice and remaining 1/4 teaspoon salt. Cook about 5
minutes; add chicken. Cook, uncovered, about 10 minutes
more. Cook rice according to package directions, using no
margarine and shortest cooking time. Arrange chicken in 2-
quart baking dish. Top with half of the cooked rice, onions
and half of sauce in frypan. Sprinkle with mint. Layer
remaining rice and sauce; pour milk over all. Cover and bake
in 325 F. oven about 30 minutes or until chicken is tender
and most of liquid is absorbed.
Makes 4 servings.
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