Curried Chicken with Toasted Almonds

• 14 boneless, skinless chicken thighs (about 3 3/4 pounds), cut into 1-inch pieces
• Coarse salt
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 tablespoons plus 2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 2 large garlic cloves, minced
• 2 tablespoons finely chopped peeled fresh ginger
• 1 small yellow onion, finely chopped
• 1 1/4 cups heavy cream
• 2 cups homemade or low-sodium store-bought chicken or vegetable stock
• 2 Granny Smith apples, cored, quartered
• 1/2 teaspoon finely grated lime zest, plus 2 tablespoons and 2 teaspoons fresh lime juice (from about 2 limes)
• 1/4 cup finely chopped fresh mint, plus sprigs for garnish
• Three-Grain Pilaf (recipe follows)
• 1/2 cup sliced blanched almonds, toasted
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 1/2 cups jasmine rice, rinsed
• 1/2 cup red rice, rinsed
• 1 cup quinoa, rinsed
• 3/4 teaspoon coarse salt
• (serves 8)

1. Season chicken with salt.
2. Heat 3 tablespoons oil in a Dutch oven over medium-high heat.
3. Brown chicken in batches (so as not to crowd pot), turning once, 2 to 3 minutes per side.
4. Transfer cooked chicken to a plate as you work.
5. Reduce heat to low.
6. Heat remaining 2 teaspoons oil in pot.
7. Add spices, bay leaf, cinnamon stick, garlic, ginger, and onion.
8. Cook, stirring often, until fragrant, about 5 minutes.
9. Add chicken and juices, and stir to coat with spice mixture.
10. Raise heat to medium.
11. Stir in cream, scraping bottom with a wooden spoon.
12. Bring to a simmer.
13. Add stock; return to a simmer.
14. Reduce heat to low.
15. Cook, partially covered, until chicken is tender, 30 to 35 minutes.
16. Season with salt.
17. Just before serving, grate apples into a bowl using the large holes of a box grater.
18. Stir in zest, lime juice, and mint.
19. Spoon curried chicken mixture over pilaf in bowls.
20. Top with about 2 tablespoons apple-mint mixture.
21. Sprinkle with almonds; garnish with mint sprigs.
22. Melt butter in a medium saucepan over medium heat.
23. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes.
24. Stir in 4 cups water, the grains, and salt.
25. Raise heat to high; bring to a boil.
26. Reduce heat to low, and stir.
27. Cover, and cook until grains are tender, 20 to 25 minutes.
28. Remove from heat, and let stand, covered, 10 minutes.
29. Fluff with a fork, and serve.

chicken, salt, extravirgin olive oil, curry powder, cumin seeds, bay leaf, cinnamon, garlic, fresh ginger, yellow onion, heavy cream, chicken, apples, lime zest, fresh mint, threegrain, blanched almonds, unsalted butter, onion, jasmine rice, red rice, quinoa, coarse salt

Taken from www.epicurious.com/recipes/food/views/curried-chicken-with-toasted-almonds-392648 (may not work)