Curried Ratatouille with Chicken and Spiced Rice

1 cup water

1/2 cup rice

1/2 tsp cinnamon

4 cardamom pods

2 star anise

1tsp,1tsp and 1tsp salt

2-3 boneless/skinless chicken thighs

1 TBSP olive oil

1 TBSP lemon juice

2 tsp garam marsala

2 TBSP coconut or olive oil

1 TBSP mustard seeds

1 yellow onion diced

1 eggplant cut into 1 inch cubes

1 red pepper cut into 1 inch dice

2 tomato diced

1 zucchini cut into 1 inch cubes

2 cloves garlic minced

2 TBSP ginger minced

1 TBSP curry powder

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Pre heat oven to 350

Prep all vegetables

In roasting pan mix chicken with olive oil, lemon juice, 1 tsp salt and garam marsala then roast in oven for 20 minutes

In small pot combine water, rice, cinnamon, cardamom, star anise and 1 tsp salt – cover and bring to a boil, turn to low and cook for 20 minutes or until water absorbed While they cook heat oil in large pot over medium/high heat

Add mustard seeds and stir for 1 minute, then add onions and cook until translucent, stirring often

Stir in the rest of the ingredients for 5 minutes then cover and turn to medium heat and simmer for 15 minutes – add more salt to taste

Serve over rice with chicken

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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