Pan-Roasted Chicken with Curried Coconut Rice

Instructions

1. 1

   1. Sear Chicken

2. 2

   Pat chicken dry with a paper towel and season all over with salt and pepper.  Heat 2 tablespoons olive oil in a medium pan over medium-high heat.  When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and cover loosely with foil to keep warm. Set aside to rest until Step 5.

3. 4

   2. Prepare Ingredients

4. 5

   While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Roughly tear mint leaves. Chop carrots. Halve lime. Peel onion and cut into small dice.

5. 7

   3. Toast and Season Rice

6. 8

   Heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add carrots and onion. Sauté, stirring, until carrots are tender and onion is soft and translucent, about 3 minutes. Add rice, turmeric, curry paste, salt and pepper as desired. Toast, stirring continuously to prevent burning, about 2 minutes more.

7. 10

   4. Cook Coconut Rice

8. 11

   Open coconut milk, measure out 1 cup, and add to pot with rice.  Bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until milk is fully absorbed, 10-12 minutes. Fluff rice with a fork, then add spinach, stirring to combine and wilt slightly.

9. 13

   5. Make Lime Yogurt

10. 14

    While rice cooks, in a small bowl, whisk together half of Greek yogurt, juice of 1/2 lime, salt and pepper as desired. Cut remaining lime into wedges for serving. Thinly slice rested chicken.

11. 16

    6. Plate Chicken and Rice

12. 17

    Divide curried coconut rice between shallow serving bowls. Top with chicken. Drizzle over lime yogurt, garnish with sumac and mint.  Serve with lime wedges for squeezing over. Enjoy!