Recipe

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• 3 cups cubed skinless chicken breasts
• 2 cups uncooked white rice
• 1 cup chopped onion
• 1 cup sliced mushrooms (optional)
• 1 tbsp butter
• 1 tbsp olive oil
• 4 tbsp smooth cashew butter , warmed in microwave to soften
• 1 cup half-and-half
• 1 (13 1/2 oz) can coconut milk or 1 1/2 cups plain yogurt
• 2 (14 1/4 oz) cans chicken broth
• 1/8 tsp cayenne , to taste
• 3 tsp turmeric
• 1 tsp cinnamon ( ceylon preferred)
• 1/2 tsp ground cloves
• 1 tsp ground coriander
• 2 tsp ground cumin
• 3 tsp ground cardamom

• 1 Preheat oven to 375 degrees F.
• 2 In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
• 3 Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
• 4 Turn off heat and add cubed chicken; stir.
• 5 Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full).
• 6 (You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.) Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
• 7 Makes about 10-12 potluck servings.