Indian Chicken and Rice Casserole

• 4 whole Chicken Breasts
• 6 whole Tomatoes
• 1 Tablespoon Garlic
• 1 whole Small Ginger (grated)
• 1 whole Lime, Juiced
• 1 whole Lemon, Zested
• 1 whole Onion, Chopped
• 14 ounces, fluid Canned Coconut Milk
• 3 Tablespoons Sugar
• 1/4 cups Water
• 4 ounces, weight Tomato Paste
• 3 Tablespoons Rice Vinegar
• 1 Tablespoon Pepper
• 1 Tablespoon Salt
• 1 pinch Cloves
• 1 pinch Cinnamon
• 1 pinch Cardamom
• 1 pinch Cumin
• 1/4 cups Olive Oil, Plus Extra To Cook Chicken
• 2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change)
• 8 ounces, weight White Cheddar Cheese, Shredded

1. Preheat oven to 375 degrees F.
2. Cook the chicken in a hot skillet with a little olive oil to brown on both sides at medium heat.
3. Meanwhile, make the sauce.
4. Roughly chop tomatoes and garlic, grate ginger, juice lime, zest lemon, chop onion and add to food processor.
5. Add in coconut milk, sugar, water, tomato paste, vinegar, spices, and lastly, drizzle in olive oil.
6. Check consistency.
7. If you need to thicken it, add more tomato paste; if it needs to be thinned, add more olive oil.
8. Take out your casserole dish, add rice to bottom of dish.
9. Arrange chicken on top and add sauce to cover chicken.
10. Cook for 35 minutes.
11. Pull out after 25 minutes of cooking and add cheese.
12. Put back in the oven to cook the remaining time or until chicken is cooked through.

chicken breasts, tomatoes, garlic, ginger, lemon, onion, coconut milk, sugar, water, rice vinegar, pepper, salt, cloves, cinnamon, cardamom, cumin, olive oil, quinoa, weight white cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/indian-chicken-and-rice-casserole/ (may not work)