• 1 tablespoon vegetable oil
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• ¼ teaspoon salt
• 1 medium onion, chopped
• 1 tablespoon chopped fresh ginger root
• 2 teaspoons curry powder
• 1 ½ cups reduced-sodium chicken broth
• 1 15-ounce can chickpeas, drained and rinsed
• ½ cup golden raisins
• 3 cups cooked brown basmati rice
• 2 small sweet red peppers, seeded and sliced
• ¼ cup sliced almonds

1. Heat oven to 350°. Coat a 13-inch-by-9-inch-by-2-inch baking dish with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté for 5 minutes, turning after 3 minutes. Season with ⅛ teaspoon of the salt. Remove from skillet and keep warm.
3. Add onion and ginger to skillet and cook for 3 minutes, stirring occasionally. Add curry and cook 1 minute. Add broth and remaining ⅛ teaspoon salt to skillet. Bring to a simmer and add chickpeas, raisins and chicken. Simmer for 1 minute.
4. Evenly spoon cooked rice into prepared dish. Spoon chicken curry mixture over top. Scatter peppers over curry. Cover with foil. Bake, covered, at 350°F for 30 minutes. Uncover and scatter almonds over peppers. Bake, uncovered, for 15 additional minutes. Cool slightly before serving.

Makes: 6 servings