Chicken Curry with Rice

1 cup basmati rice
3 teaspoons vegetable oil
6 skinless chicken thighs
2 cups finely chopped onions
5 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons curry powder
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 15 oz. can garbanzo beans, rinsed and drained
1 14 oz. can canned tomatoes, diced, drained
2 cups frozen peas, thawed
salt and pepper, to taste
2 tablespoons fresh cilantro, chopped
lime wedge, for garnish

Preheat oven to 400 degrees. Soak rice in cold water for
20 minutes. Drain. Meanwhile, heat 1 teaspoon of the oil in a dutch oven
over medium-high heat. Add chicken and cook until
browned on all sides, 6 to 8 minutes. Transfer the
chicken to a plate. Reduce the heat to low, add the remaining 2 teaspoons
oil and heat until hot. Add onions and cook, stirring,
until light golden, 10 to 15 minutes. Stir in garlic, ginger,
curry powder, coriander and cayenne pepper; cook,
stirring constantly, until fragrant, about 2 minutes. Increase the heat to medium-high; stir in chicken broth,
chickpeas, tomatoes and the soaked and drained rice;
bring to a simmer. Nestle the browned chicken pieces
in the rice. Cover and bake for 20 to 25 minutes, until
the rice is tender and most of the liquid is absorbed. Remove the chicken pieces and stir peas into the rice.
Season with salt and pepper. Set the chicken back on
the rice, and sprinkle with cilantro, if using. Serve with
lemon wedges.

6 servings