Curried Shrimp and Chicken
- 1 cup converted rice
- 1 tablespoon curry powder
- 2 teaspoons finely minced fresh ginger
- 1½ teaspoons finely grated orange zest
- 1½ teaspoons salt
- ¼ teaspoon ground hot red pepper (cayenne)
- 2 cups cold water
- 1½ pounds boneless, skinless chicken breasts, cut crosswise and on the bias into strips 1½ inches wide
- ¼ teaspoon black pepper
- 2 medium Granny Smith apples (about ¾ pound), cored and cut into ½-inch dice (do not peel)
- 1 medium yellow onion, moderately coarsely chopped
- 1 medium green bell pepper, cored, seeded, and moderately coarsely chopped
- One 14-ounce can plum tomatoes, drained well and coarsely chopped
- 2½ tablespoons dried currants plumped in 2 tablespoons hot water
- 2 large garlic cloves, finely minced
- ¾ cup rich chicken broth or stock
- 1½ pounds medium shrimp, shelled and deveined
- ½ cup lightly toasted coarsely chopped pecans (about 10 minutes in a 350° F. oven)
Instructions:
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- Preheat the oven to 400° F. Lightly coat a shallow 2½-quart flameproof casserole with nonstick cooking spray and set aside.
- Combine the rice, curry powder, ginger, orange zest, half the salt, and the cayenne in a medium-size saucepan. Add the water, bring to a boil over high heat, adjust the heat so the mixture bubbles gently, and cook uncovered for 20 minutes until the rice is al dente.
- Arrange the chicken one layer deep in the casserole and sprinkle with the black pepper and remaining salt. Layer the apples on top, then the onion, bell pepper, tomatoes, currants and their soaking liquid, and garlic. Pour the chicken broth evenly over all, scoop the rice on top, and spread so all ingredients underneath are covered.
- Cover the casserole snugly with aluminum foil and set over moderate heat for about 5 minutes or until the mixture begins to boil. Slide the casserole onto the middle oven shelf and bake for 15 to 20 minutes or until the chicken is done.
- Stir the casserole ingredients well, arrange the shrimp on top, cover, and bake 5 to 7 minutes or just until the shrimp are pink. Remove the casserole from the oven and let stand, still covered, at room temperature for 15 minutes.
- Stir well, scatter with the pecans, and serve.