Ingredients

serves 8

　　14 boneless, skinless chicken thighs (about 3 3/4 pounds), cut into 1-inch pieces

　　Coarse salt

　　3 tablespoons plus 2 teaspoons extra-virgin olive oil

　　2 tablespoons plus 2 teaspoons curry powder

　　1 teaspoon cumin seeds

　　1 bay leaf

　　1 small cinnamon stick

　　2 large garlic cloves, minced

　　2 tablespoons finely chopped peeled fresh ginger

　　1 small yellow onion, finely chopped

　　1 1/4 cups heavy cream

　　2 cups homemade or low-sodium store-bought chicken or vegetable stock

　　2 Granny Smith apples, cored, quartered

　　1/2 teaspoon finely grated lime zest, plus 2 tablespoons and 2 teaspoons fresh lime juice (from about 2 limes)

　　1/4 cup finely chopped fresh mint, plus sprigs for garnish

　　Three-Grain Pilaf (recipe follows)

　　1/2 cup sliced blanched almonds, toasted

　　

Three-Grain Pilaf

2 tablespoons unsalted butter

　　1 small onion, finely chopped

　　1 1/2 cups jasmine rice, rinsed

　　1/2 cup red rice, rinsed

　　1 cup quinoa, rinsed

　　3/4 teaspoon coarse salt

　　(serves 8)

　　

Step 1

Season chicken with salt. Heat 3 tablespoons oil in a Dutch oven over medium-high heat. Brown chicken in batches (so as not to crowd pot), turning once, 2 to 3 minutes per side. Transfer cooked chicken to a plate as you work.

　　

Step 2

Reduce heat to low. Heat remaining 2 teaspoons oil in pot. Add spices, bay leaf, cinnamon stick, garlic, ginger, and onion. Cook, stirring often, until fragrant, about 5 minutes. Add chicken and juices, and stir to coat with spice mixture.

　　

Step 3

Raise heat to medium. Stir in cream, scraping bottom with a wooden spoon. Bring to a simmer. Add stock; return to a simmer. Reduce heat to low. Cook, partially covered, until chicken is tender, 30 to 35 minutes. Season with salt.

　　

Step 4

Just before serving, grate apples into a bowl using the large holes of a box grater. Stir in zest, lime juice, and mint.

　　

Step 5

Spoon curried chicken mixture over pilaf in bowls. Top with about 2 tablespoons apple-mint mixture. Sprinkle with almonds; garnish with mint sprigs.

　　

Three-Grain Pilaf

Step 6

Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes. Stir in 4 cups water, the grains, and salt. Raise heat to high; bring to a boil. Reduce heat to low, and stir. Cover, and cook until grains are tender, 20 to 25 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.