African Restaurant Week

1 medium red onion

Juice of 1 lime

Kosher salt

1/4 c. extra-virgin olive oil

3 garlic cloves, grated

3″ piece ginger, grated

2 1/2 tbsp. curry powder

1 can coconut milk (15 oz.)

1 c. uncooked white basmati rice, rinsed

2 c. packed fresh spinach

2/3 c. plain Greek yogurt

1/2 tsp. cayenne pepper (optional)

4 Tyson® Individually Frozen Boneless Skinless Chicken Breasts

1/4 c. cilantro leaves, for serving

1. Thinly slice 1/4 of the onion and place in a medium bowl. Add lime juice, season with salt, and stir to combine. Use the back of a spoon to crush the onions against the side of your mixing bowl. (This will allow them to pickle more quickly.) Chop the remaining onion and set aside.
2. In a medium saucepan over medium heat, heat 2 tablespoons oil. Add chopped onion and cook, stirring frequently, until soft, about 6 minutes. Add half the garlic, half the ginger, and 1 tablespoon of the curry powder, and cook until fragrant, 1 minute more. Add coconut milk and bring up to a simmer; then add rice. Bring to a low simmer, cover and cook until rice is tender, 15 to 17 minutes. When rice is cooked, fold in spinach until wilted.
3. Meanwhile, in a large bowl, whisk yogurt, remaining garlic, ginger, and curry powder, and cayenne, if using, until combined. Season with 1/2 teaspoon kosher salt, and use a small spatula or pastry brush to spread yogurt mixture all over frozen chicken breasts.
4. In a 10″ or 12” high-sided skillet over medium heat, heat remaining oil. Add chicken and sear until lightly golden, 10 minutes per side, until internal temperature reaches 165°. Remove from heat and let rest 5 minutes before slicing. Divide rice and chicken between 4 bowls and top with the lime-pickled onions. Garnish with cilantro before serving.