In 2 quart pot combine water, rice, orange zest and juice, raisins and curry powder.
Bring to a boil uncovered.
Cover and reduce heat until done, 20 minutes.
While rice is cooking, Pan sear chicken.
When chicken is nice and golden brown, add sesame seeds and toast for a few minute.
Combine boiling water, lemon curd, red pepper flakes, salt and pepper.
When dissolved, pour over chicken and sesame. Reduce heat and simmer until rice is done.
In a small pan, toast almond slivers.
When rice is done, mix in almonds and spread on large serving platter with a lip.
Pour chicken and sauce over rice.
Ingredients:
2 boneless skinless chicken breasts, cut into bite sized pieces
1 cup rice
2 cups water
1 cup golden raisins
1 cup lemon curd
1 pinch red pepper flakes
1 pinch salt & pepper
1/2 cup boiling water
1 oranges, juice and zest of
1 teaspoon curry powder ( more if you like)
1/2 cup sesame seeds
1/2 cup toasted slivered almonds
1 tablespoon olive oil, plus enough to keep the sesame and almonds from burning when you toast them
Steps/Methods:
In 2 quart pot combine water, rice, orange zest and juice, raisins and curry powder.
Bring to a boil uncovered.
Cover and reduce heat until done, 20 minutes.
While rice is cooking, Pan sear chicken.
When chicken is nice and golden brown, add sesame seeds and toast for a few minute.
Combine boiling water, lemon curd, red pepper flakes, salt and pepper.
When dissolved, pour over chicken and sesame. Reduce heat and simmer until rice is done.
In a small pan, toast almond slivers.
When rice is done, mix in almonds and spread on large serving platter with a lip.
Pour chicken and sauce over rice.
