
>> source: Gather and Garnish
>> time required: 35 minutes
>> active time: 20 minutes
>> servings: 2
>> allergens: dairy
>> image: indian-spiced-chicken.jpg

Cook rice & prep veggies:
In a @pot{}, bring 1 1/2 cups @water{1.5%cups} and @salt (for rice) to a boil. Roughly chop @spinach{4%cups}. Small dice @tomato{1%c}. Cut @sweet potato{1%c} into 1/2" cubes—no need to peel. Add @basmati rice{0.75%c} to boiling water, return to a boil, cover, reduce heat to low and cook 12-15 minutes, until tender.

Cook Indian chicken:
Pat @chicken breasts{2} dry and cut into 1 1/2" pieces. In a large sauté pan, heat @oil{2%Tbsp} over med-high. Add aromatics starter (@onion{0.25%c}, @ginger{1%T}, @garlic{1%clove}), @sweet potato{}, and @tomato{} to pan, then cook for 3-4 min. Stir in Indian Spice Blend (@cumin{2%t}, @coriander{2%t}, @garam masada{1%t}, @turmeric{0.5%t}, @paprika{0.5%t}, @cinnamon stick{1}) and a pinch of @salt{}, then cook until spices are fragrant, about 1 min. Add @chicken broth{0.5%c} and bring to a boil, stirring to combine. Add chicken, cover and cook until chicken is done, about 10 min.

Make gremolata & finish stew:
Chop @cilantro{0.25%c} and @mint{2%t} together. Zest HALF of @lime{1} (save the other half for garnish). In a small #bowl{}, combine herbs, @garlic{0.5%t}, lime zest, @golden raisins{1%T}, and a pinch of @salt{}. Stir @heavy cream{0.5%c} and @spinach{} into stew and cook 2-3 min, then remove cinnamon stick and adjust seasoning to taste. Fluff rice with a fork and adjust seasoning to taste.

Garnish & gather:
Spoon Indian chicken over a bed of basmati rice, then garnish with gremolata and a wedge of lime.
