Adapted from Reader's Digest Great Recipes for Good Health
Serves 6 to 8
2/3 C jasmine rice
5 cloves garlic
1 cinnamon stick
1 bay leaf
1 small yellow onion, chopped
1 T minced fresh ginger or 1/2 tsp ground ginger
1 T lemon juice
1/2 tsp each ground cumin, coriander, and turmeric
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp each ground cloves, cardamom, and black pepper
1 C plain low-fat yogurt
3 C cubed cooked chicken
2 C shredded red cabbage
1 small tart green apple, unpeeled, cored and cubed
1. Preheat the oven to 350. Cook the rice according to package directions, but adding 2 garlic cloves, cinnamon stick, and bay leaf. When rice is done, discard the items you added.
2. Meanwhile, in a blender or food processor, make a past of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper, and remaining garlic. Blend in yogurt. Add the chicken to the paste and stir until coated.
3. Place the rice in an ungreased shallow 1.5 quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes. Toward the end of the baking period, steam the red cabbage for 10 minutes over boiling water until tender, but still crisp.
