1. To prepare the rice: In a medium saucepan, cook the onion in the butter until softened, about 5 minutes. Add a tablespoon of water to prevent sticking. Add the rice and stir a couple of minutes. 2. Stir in the coconut milk, broth, saffron, salt and raisins. Bring to a boil, cover and reduce heat to medium-low. Cook 15 minutes. Stir in the lime juice, cilantro and about half of the nuts, reserving the remaining for the chicken. 3. To prepare the chicken: Heat the oil in a large skillet set over medium heat. Add the onion and ginger; saute 5 minutes. Stir in the cayenne, cumin, coriander, paprika, cinnamon, salt and a couple grindings of black pepper. Cook 1 minute. Add the chicken strips and saute for 2 minutes; the chicken will not be cooked through at this point. Remove from the heat and stir in the yogurt, lime juice and reserved chopped nuts. Set aside. 4. Spray a 2 1/2 quart casserole dish with vegetable cooking spray. Spoon half of the rice into the bottom of the dish. Top with all of the chicken, and the remaining rice. Drizzle with 3/4 cup broth. 5. Cover and bake in a preheated 350 degree oven 30 minutes. Serve with bowls of chutney and lime wedges. NOTES : a favorite at our house! Recipe by: Seattle Times/The Universal Kitchen by Elisabeth Rozin Posted to MC-Recipe Digest V1 #1010 by "Marti Verkuilen"
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 6|
|Calories from Fat: 245 (34%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 104mg||32 %|
|Sodium 532.2mg||18 %|
|Potassium 1035.8mg||27 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 63.6g|
|Protein 50.5g||72 %|
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Calories per serving: 711
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