CURRIED CHICKEN AND RICE CASSEROLE

Curried Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 20

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
Golden raisins, for topping
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

Steps:

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. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside.
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. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes.
Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins.