Curried Chicken with Raisins
I love to cook. It doesn’t matter if I find recipes online, in a cookbook, in a class or make them up myself. As long as there are ingredients and a stove or oven, I’m happy. While coming up with a recipe all by myself is gratifying, following someone else’s direction to a delicious finished product is just as much fun. It’s why I love getting cookbooks as gifts and attending as many cooking classes as I can.
I’ve been to cooking classes at restaurants, cooking schools and even stores, all to learn new ways to whip up dinners or desserts. One of my favorite weeknight dinners is chicken. I’ve grilled it, baked it, roasted it, seared it and even cooked it in the my cast iron pan. But I always like to keep my recipes fresh. So, since I recently got a bunch of cast iron, I went to a cast iron class at one of my favorite cooking stores: Williams Sonoma.
I learned a lot at this class. Like, did you know that you shouldn’t soak your cast iron in soapy water? It could cause it to rust. And it’s also okay, and actually preferred, if you leave a little sauce in the pan. That extra sauce adds seasoning to the pan which in turn adds flavor to whatever you’re cooking. Of course, once you’re done cleaning your pan, you always, always coat it with a thin layer of olive oil; again to add flavor to future meals.
It was at that class that I tasted this delicious chicken dish. It was rich and savory with just a hint of sweetness, thanks to the raisins. I liked it so much I got the recipe and made it at home. While cooking, those awesome aromas from the ginger, curry and onions filled my kitchen and made me realize that all those wonderful flavors wouldn’t be limited to this meal. Hints of those Middle Eastern flavors would seep into the pan, and future recipes made in that same pan would have wonderful rich flavors as well.
I know that sounds weird. I mean, why would you want raisin flavor in say a pork or beef dish? But it’s so slight and it melds so well with all the other meals that are cooked in the pan, that all those flavors only add a depth to each and every dish that comes after. So, grab your cast iron skillet, some curry, a handful of raisins and of course a chicken breast or two and make this easy weeknight meal. Your family and your cast iron will thank you.
Notes
Adapted from Williams Sonoma.
Ingredients
- 3 tablespoons canola oil
- 1-1/2 pounds boneless, skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons ginger, minced
- 1-1/2 teaspoons curry powder
- 2-1/2 cups chicken stock
- 1 cup long grain white basmati rice
- 1/4 cup golden raisins
- zest and juice of 1 lemon
- 1 cup frozen peas
- 1/4 cup fresh cilantro, minced
Instructions
- Heat oil in a large cast iron pot over medium-high heat.
- Sprinkle the chicken with salt and pepper. Cut the chicken into 1-inch cubes and cook until browned on all sides, about 4 minutes. Transfer to a plate and set aside.
- Add the ginger and curry powder to the same pan and cook until fragrant, about 30 seconds.
- Stir the broth in with a wooden spoon, scraping up the browned bits; bring to a boil.
- Stir in the rice, raisins, lemon juice and zest.
- Return the chicken and any accumulated juices to the pan. Bring to a boil. Reduce the heat to medium, cover and cook until the rice is tender and chicken is cooked through, about 20 minutes.
- Turn off the heat, add the peas, cover and let stand for another 10 minutes. Sprinkle with cilantro and serve.
