Name: Curried Chicken and Rice Casserole
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Ingredients: 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

Directions

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.