Serve this Indian-spiced one-pot brown rice and chicken dish with a simple cucumber salad or romaine salad. I use a 3.5-quart enamel-lined cast iron braiser, however a deep 11-inch stainless steel skillet works as well.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
red onions
sliced into half moons
1 teaspoons
cumin seeds
1 teaspoons
black mustard seeds
1 inches
fresh ginger
finely chopped
1¼ pounds
boneless chicken breasts
cut into large pieces
2 teaspoons
garam masala
1 teaspoons
sea salt
3 small
roma tomatoes
chopped
1¼ cups
long grain brown rice
2 cups
water
¼ cups
Zante currants
Garnish
½ cups
cilantro
chopped
