*Curried Chicken Casserole*
Serves 3 Fruity and delicious. You will need a flameproof casserole or dutch oven for this. A handwritten recipe from my Big Blue Binder. It says three, but I think it could easily serve four. 1 1/2 pounds chicken pieces 1 tsp salt, divided 1 1/2 TBS oil 1 medium onion, peeled and chopped 105g raw uncooked rice (1/2 cup) 1 tsp curry powder 1/4 tsp black pepper 300ml hot chicken stock (1 1/4 cups) 75g dried apricots (1/2 cup) 40g raisins (1/4 cups) 1/2 TBS lemon juice Preheat the oven to 180*C/350*F/ gas mark 4.
Sprinkle the chicken with 1/2 tsp salt. Heat the oil in your casserole. Brown the chicken all over in the hot oil. Remove with a slotted spoon and set aside. Add the onions to the pan. Cook, stirring occasionally over medium low heat until softened. Add the raw rice, curry powder, remaining salt and black pepper. Stir to coat the rice. Add the dried fruit, chicken stock, and lemon juice. Top with the chicken pieces. Cover with a sheet of foil or baking paper and then the lid. Bake covered for 45 minutes. Serve hot. |