Casablanca Chicken

 

3 C. water

2 C. rice

2 T. dried bell pepper

½ C. raisins

½ C. dried apricots

1 T. dried onion

8 dehydrated tomato slices, cut into strips

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. dried red pepper flakes

1 T. brown sugar

4 T. peanut butter

1 T. balsamic vinegar

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (14.5-oz.) can diced Mexican tomatoes in lime juice and cilantro

1 (15-oz.) can garbanzo beans, including juice

1 (8-oz.) can tomato sauce

 

In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 C. water and 2 C. rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.