2 pounds chicken, cut into skinless stew-size pieces, washed and patted dry
2 large onions, red or yellow, thinly sliced
4 cloves garlic, crushed
2 teaspoons fresh ginger root, finely chopped
3 tablespoons cooking oil
½ cup plain yogurt or plain low-fat sour cream
2 small tomatoes, puréed
1½ teaspoons salt, or to taste
¼ teaspoon brown sugar
½ cup mint leaves
Rice
2½ cups long-grain rice, preferably white or brown Basmati
1½ cups hot water, for cooking
4 cups cold water, for soaking
Directions
Preheat oven to 350°F.
Wash rice 2–3 times under running water, then soak it in a large amount of cold water for 30 minutes to 2 hours. Drain in a strainer before cooking.
Place a deep cooking pot over medium heat. Add hot water, then immediately add the rice. Cover with a lid. Once the rice begins simmering, add 1 teaspoon oil and ½ teaspoon salt. Reduce heat to low, cover, and cook for 10–12 minutes. The rice should be half-cooked.
Check occasionally to see how much water remains in the pot. When all the water is absorbed, turn the stove off.
Heat the remaining oil in a medium-large oven-safe cooking pot.
Add the onions to a medium-size pan and sauté over medium heat. After 2 minutes, remove half of the onions with a slotted spoon and reserve. Add MagicMix, then stir in the crushed garlic and ginger. Continue sautéing.
After another 2–3 minutes, add the puréed tomatoes and stir. Cook for 2 minutes.
Add the yogurt, chicken, salt, and sugar. Stir well, cover with a lid, and let cook.
Allow the chicken to cook slowly and absorb the flavor for 10 minutes. Add the half-cooked rice and gently mix together.
Top with the reserved sautéed onions and mint leaves, placing some mint into the mixture. Sprinkle with ½ teaspoon MagicMix. Cover with a tight lid, place the pot on the middle rack of the oven, and bake for 45 minutes.
Remove the pot from the oven and let it sit for 10 minutes before serving. Serve with cucumber and onion salad with lime dressing.
