Preparation:
NOTE: Choose any combination of vegetables, up to 4 cups.
2 cups brown long-grain rice, cooked according to package directions
Directions: Preheat oven to 350F.
Combine all 7 spices and, if you have a grinder, grind for a few seconds. Set aside.
In a medium saucepan over low heat, combine onion, milk, vinegar, tomatoes, tomato paste, sugar and broth. Stir until mixture is blended. Add the spices. Bring to a light boil, stirring occasionally; remove from heat.
In a large mixing bowl, combine the chicken pieces and all the vegetables. Transfer the mixture to a large round or oval 2 to 2 1/2-quart casserole dish. Pour the tomato-spice sauce evenly over the vegetables and chicken.
Cover tightly and bake for 1 hour and 15 minutes. Serve over cooked brown rice. |
