Ingredients Jump to Instructions ↓

  1. 1 cup chicken stock - or low-sodium chicken broth

  2. 1 cup clam juice

  3. 1 tablespoon vegetable oil

  4. 3 italian sausages - cut into 1-in slices

  5. 1 medium onion -- finely diced

  6. 1 1/2 cups uncooked long grain rice

  7. 2 jalapeno peppers - seeded and finely minced

  8. 4 tablespoons curry powder

  9. 1/2 teaspoon thread saffron

  10. 1/2 teaspoon ground coriander

  11. 1/4 teaspoon fennel seeds

  12. 1/4 teaspoon ground cumin

  13. 2 tablespoons chopped fresh dill -- -

  14. 1 tablespoon - dried dill

  15. 2 pounds chicken breast meat - cut into 6 pieces 1 cup unsweetened coconut milk - canned or fresh - -- (if unavailable, use - all stock)

  16. 12 jumbo shrimp - peeled and deveined

  17. 12 clams

  18. 12 mussels --condiments-- lemon pickle -- optional garlic pickle -- optional mustard seeds -- optional papaya chutney -- optional - -- (see recipe)

Instructions Jump to Ingredients ↑

  1. Preparation : PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.


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