Red Curry Chicken

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. 3
   Rinse the rice in a strainer under cold water until the water runs clear.
4. 4
   Spread the rice in the pot in an even layer.
5. 5
   Place the chicken on the rice.
6. 6
   In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil.
7. 7
   Pour half the mixture over the chicken.
8. 8
   Scatter the carrots and then the chickpeas in the pot.
9. 9
   Top with the spinach and pour the rest of the coconut mixture over all.
10. 10
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. 11
    Serve immediately.
12. 12
    If the rice is still a bit crunchy, quickly fluff with a fork and replace the lid.
13. 13
    Let sit for another 3 to 5 minutes before serving.
14. 14
    Calories: 1,013
15. 15
    Protein: 43g
16. 16
    Carbohydrates: 108g
17. 17
    Fat: 45g
18. 18
    Cholesterol: 76mg
19. 19
    Sodium: 940mg
20. 20
    Fiber: 13g