Curried Chicken, Poblano & Figs with Mustard Seed Rice page

Step by Step method

Step 1.

Cook, stirring frequently, 1 to 2 minutes, or until slightly softened.

Step 2.

Taste, then season with salt and pepper if desired. Serve the mustard seed rice topped with the finished chicken and pepper and tzatziki. Enjoy!

Step 3.

Stir in the mascarpone until combined.

Step 4.

Turn off the heat.

Step 5.

Cook, stirring frequently, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through.

Step 6.

Season with salt and pepper.

Step 7.

Including the liquid, add the rehydrated figs (carefully, as the liquid may splatter) and as much of the red pepper flakes.

Step 8.

Add the chopped garlic and chopped ginger to the pan.

Step 9.

Toss to coat. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.

Step 10.

In a small pot, heat a drizzle of olive oil on medium-high until hot.

Step 11.

Add the mustard seeds and rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted (be careful, as the mustard seeds may pop as they toast).

Step 12.

Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter).

Step 13.

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.

Step 14.

Turn off the heat and fluff with a fork. Cover to keep warm.

Step 15.

Prepare the ingredients & rehydrate the figs

Step 16.

Meanwhile, roughly chop the figs. Place in a medium bowl; cover with 1/2 cup of hot water.

Step 17.

Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic.

Step 18.

Peel and finely chop the ginger.

Step 19.

Wash and dry the pepper; cut off and discard the stem.

Step 20.

Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

Step 21.

Thoroughly wash your hands immediately after handling.

Step 22.

Start the chicken & pepper

Step 23.

Pat the chicken dry with paper towels.

Step 24.

Place in a medium bowl; add the sliced pepper and curry powder. Season with salt and pepper.

Step 25.

Add the seasoned chicken and pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

Step 26.

Make the mustard seed rice: