Spiced Chicken, Rice, and Kale | Eat to Beat Your Diet with Dr. Will Li

In a metal bowl, rinse rice in cold water until cloudiness disappears. Drain completely, then add water until it is 1 inch above the rice. Let soak for 45 minutes. 

Using a 12-inch-wide cast-iron pan with 2 ½-inch-tall sides (or a Dutch oven), heat olive oil over medium heat and add garlic and shallots. Cook for 3 minutes, until shallots become translucent and soft. 

Add chicken, turmeric, cayenne pepper and a pinch of salt. Cook chicken on each side for 2 minutes. Add vegetable stock and cinnamon sticks. Turn up heat until liquid boils, then immediately reduce heat to low and simmer for 20 minutes. 

Drain the rice and add to the pan with the chicken. Add coconut milk and stir with a wooden spoon to combine. Add chickpeas, kale and chili peppers and stir to incorporate. 

Add the juice from ½ lime. Turn the heat to high until liquid boils, then turn off heat. Remove lid from pan and allow moisture to evaporate for 5 minutes. 

Serve while hot, with lime wedges to squeeze on each serving.