Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           chicken stock -- or low-sodium
                        -- chicken
   1      cup           clam juice
   1      tablespoon    vegetable oil
   3                    Italian sausages -- cut into 1-in
                        -- slices
   1      medium        onion -- finely diced
   1 1/2  cups          uncooked long grain rice
   2                    jalapeno peppers -- seeded and minced
   4      tablespoons   curry powder
     1/2  teaspoon      thread saffron
     1/2  teaspoon      ground coriander
     1/4  teaspoon      fennel seeds
     1/4  teaspoon      ground cumin
   2      tablespoons   chopped fresh dill -- -=or=-
   1      tablespoon    - dried dill
   2      pounds        chicken breast meat -- cut into 6 pieces
   1      cup           unsweetened coconut milk -- canned or fresh
                        (if unavailable -- use
                        all stock)
  12                    jumbo shrimp -- peeled and deveined
  12                    clams
  12                    mussels
                        -----condiments-----
                        lemon pickle -- optional
                        garlic pickle -- optional
                        mustard seeds -- optional
                        papaya chutney -- optional
                        recipe)

Preparation:

PREHEAT OVEN TO 375F Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and sauté to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and sauté, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.