Spiced Chicken With Rice and Crispy Onions

• 4 boneless skinless chicken breasts
• 2 tablespoons sunflower oil
• 4 teaspoons curry powder
• 2 large red onions, thinly sliced
• 8 ounces basmati rice
• 1 cinnamon stick
• 1 pinch saffron
• 1 tablespoon raisins
• 5 ounces frozen peas
• 2 tablespoons mint, chopped
• 2 tablespoons cilantro, chopped
• 8 tablespoons low-fat plain yogurt

1. Heat the oven to 375F.
2. Brush the chicken with 1 tsp of oil, then sprinkle with curry powder.
3. Toss the onion in the remaining oil.
4. Put the chicken and onions in one layer in a roasting tin.
5. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.
6. Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 1 1/4 cups water.
7. Bring to the boil, stir once, add the raisins, cover.
8. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through.
9. Spoon the rice onto two plates, top with the chicken and scatter over the onions.
10. Stir the herbs into the yogurt and season before serving on the side.

chicken breasts, sunflower oil, curry powder, red onions, basmati rice, cinnamon, saffron, raisins, frozen peas, mint, cilantro, lowfat plain yogurt

Taken from www.food.com/recipe/spiced-chicken-with-rice-and-crispy-onions-354529 (may not work)