Chicken with Bejeweled Rice

An indispensable blend of spices for Eastern Mediterranean cooking, Turkish Baharat seasoning puts a unique stamp on this dish. Cooked in a turmeric and yogurt stock and garnished with sour dried barberries and cashews, this chicken and rice meal has global comfort food written all over it.

Ingredients

Procedure

1. Preheat oven to 325ºF. Mix milk, stock, yogurt, turmeric, and 1/2 teaspoon of the sea salt in medium bowl. Set aside.
2. Mix Turkish baharat seasoning and remaining 1/2 teaspoon sea salt in small bowl. Coat chicken evenly with seasoning mixture. Melt 1 tablespoon of the butter in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Remove chicken from skillet. Set aside.
3. Melt another 2 tablespoons butter in same ovenproof skillet on medium-high heat. Add bell pepper, onion, carrots, and garlic; cook and stir 5 minutes or until vegetables are tender-crisp. Return chicken to skillet. Stir in rice and 1/4 cup of the barberries. Pour yogurt mixture over rice. Cover.
4. Cook in oven 40 minutes or until rice is tender and chicken is cooked through.
5. Meanwhile, melt remaining 1 tablespoon butter in small skillet on medium heat. Add cashews and remaining 2 tablespoons barberries; cook and stir until cashews are golden brown.
6. To serve, garnish rice with cashew and barberry mixture and green onions.