Indian-Spiced Chicken With Rice And Vegetables

• 1 teaspoon (5 ml) of salt
• 1 teaspoon (5 ml) of cumin
• 1 teaspoon (5 ml) of black pepper
• 1/2 teaspoon (2.5 ml) of cinnamon
• 1/2 teaspoon (2.5 ml) of turmeric
• 2 teaspoons (10 ml) of curry
• 1 pound (450 g) of boneless, skinless chicken breast (halved)
• 11/2 cups (355 ml) of frozen mixed vegetablesn.g. President's Choice Bangkok-Style Vegetables
• 2 garlic cloves (3 to 5 mg) pressed
• 6 ounces (180 ml) of long grain rice
• 2 cups of (470 ml) of chicken broth
• 1/4 cup (60 ml) of sliced almonds (roasted)

1. Combine first five ingredients in a small bowl.
2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken. Refrigerate for 30 minutes.
3. Pre-heat oven to 350u0b0F (175u0b0C).
4. Oil a large skillet and over medium-heat add chicken. Cook each side until browned. Remove chicken from heat.
5. Place mixed vegetables on the skillet for 2 to 3 minutes. Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
6. Place curry then broth into skillet. Bring to a boil, if broth does not already boiling.
7. Place in a large baking dish, even out the rice and vegetables. Add in chicken, cover in aluminium foil then place in the oven for 35 minutes.
8. Remove from oven, remove aluminium foil, make sure that the meat is no longer pink at the center.
9. Optionally top the dish with roasted sliced almonds.

salt, cumin, black pepper, cinnamon, turmeric, curry, chicken, mixed vegetables, garlic, long grain rice, almonds

Taken from www.yummly.com/recipe/Indian-Spiced-Chicken-with-Rice-and-Vegetables-1840397 (may not work)