Curried Chicken and Rice Casserole

• 1 cup basmati rice
• 1 1/2 cups coconut water
• Kosher salt
• 2 tablespoons unsalted butter
• 1/3 cup unsweetened shredded coconut
• 2 bunches scallions, roughly chopped
• 1 cup roughly chopped fresh cilantro
• 1 tablespoon fresh thyme
• 5 cloves garlic
• 1/2 habanero chile pepper, seeded
• 2 tablespoons curry powder
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• Freshly ground pepper
• 3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 carrots, chopped
• 2 15 -ounce cans chickpeas, drained and rinsed
• 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
• Golden raisins, for topping

1. Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan.
2. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes.
3. Remove from the heat; let stand, covered, 5 minutes.
4. Transfer to a bowl and toss with the butter and coconut; set aside.
5. Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste.
6. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water.
7. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
8. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
9. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes.
10. Add the chicken to the pot.
11. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
12. Increase the heat to medium high.
13. Uncover and cook, stirring occasionally, until thickened, 15 more minutes.
14. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach.
15. Bring to a boil, then reduce the heat to medium.
16. Simmer until the chicken is tender, 15 more minutes.
17. Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture.
18. Bake until golden brown and bubbling, about 25 minutes.
19. Top with golden raisins.
20. Photograph by Justin Walker

basmati rice, coconut water, kosher salt, unsalted butter, coconut, bunches scallions, fresh cilantro, thyme, garlic, chile pepper, curry powder, turmeric, ground cumin, freshly ground pepper, skinless, extravirgin olive oil, carrots, chickpeas, golden raisins

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-chicken-and-rice-casserole.html (may not work)