Curried Chicken, Poblanos & Figs with Mustard Seed Rice

Curried Chicken, Poblanos & Figs

with Mustard Seed Rice

Group Created with Sketch. 20 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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The bright, warming flavors in our chicken stir-fry, like fragrant vadouvan curry powder and smoky poblano peppers, are perfectly tempered by a cooling dollop of creamy cucumber yogurt. A bed of jasmine rice, cooked with punchy mustard seeds, rounds out the dish on a savory note.

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ingredients
Curried Chicken, Poblanos & Figs with Mustard Seed Rice
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 2 Poblano Peppers
  • 3 Tbsps Roasted Peanuts
  • 4 Dried Turkish Figs
  • ½ cup Asian-Style Sautéed Aromatics
  • ¼ cup Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1½ tsps Brown & Yellow Mustard Seeds
  • 2 tsps Vadouvan Curry Powder
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
Cook the rice:
1 Cook the rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & rehydrate the figs:
2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Wash and dry the peppers; cut off and discard the stems. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Start the chicken & peppers:
3 Start the chicken & peppers:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl. Add the sliced peppers and curry powder; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the rehydrated figs (discarding the liquid), sautéed aromatics, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and peppers, tzatziki, and chopped peanuts. Enjoy!

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Cook the rice:
1 Cook the rice:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

2 Prepare the ingredients & rehydrate the figs:

Meanwhile, roughly chop the figs. Place in a medium bowl; add 1/2 cup of hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the peanuts. Wash and dry the peppers; cut off and discard the stems. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients & rehydrate the figs:
Start the chicken & peppers:
3 Start the chicken & peppers:

Meanwhile, pat the chicken dry with paper towels. Place in a bowl. Add the sliced peppers and curry powder; season with salt and pepper. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

4 Finish & serve your dish:

Add the rehydrated figs (discarding the liquid), sautéed aromatics, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and peppers, tzatziki, and chopped peanuts. Enjoy!

Finish & serve your dish: