Rice with chicken, carrots and ginger

Ingredients:

• 1 tbsp. basmati rice
• 1 cinnamon stick
• 4 cm ginger root, peeled and coarsely chopped
• 1.5 tsp ground coriander
• 3 tablespoons of vegetable oil
• 1 small red onion, thinly sliced
• 2 medium carrots, thinly sliced
• 3 cups shredded grilled chicken
• 0.5 cup coarsely chopped fresh mint and/or cilantro
• 1 cup plain whole milk yogurt
• 1/4 cup flaked almonds

Preparation:

1. Preheat oven to 450°F (230°C). Place the rice, cinnamon, 1/2 teaspoon salt, and black pepper to taste in a saucepan and fill with water to a depth of 1 inch (2.5 cm). Cover and bring to a boil over high heat, then remove the lid and cook until the rice is tender, about 8 minutes. Drain; set aside the cinnamon stick.
2. Combine the ginger, coriander, 1 tablespoon salt, 1/2 teaspoon black pepper, and 1 tablespoon water in a food processor. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the onion and cook until golden brown, about 8 minutes. Add the ginger-carrot mixture and cook for 2 minutes, adding a little water if the mixture burns. Add 1/3 cup water, the chicken, herbs, and yogurt and heat through. Season with salt to taste.
3. Spread the rice and reserved cinnamon stick over the chicken mixture, and sprinkle with almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8-12 minutes.