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1
Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan.
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2
Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes.
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3
Remove from the heat; let stand, covered, 5 minutes.
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4
Transfer to a bowl and toss with the butter and coconut; set aside.
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5
Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste.
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6
Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water.
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7
Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat.
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8
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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9
Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes.
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10
Add the chicken to the pot.
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11
Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes.
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12
Increase the heat to medium high.
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13
Uncover and cook, stirring occasionally, until thickened, 15 more minutes.
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14
Stir in 1 1/2 cups water, the carrots, chickpeas and spinach.
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15
Bring to a boil, then reduce the heat to medium.
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16
Simmer until the chicken is tender, 15 more minutes.
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17
Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture.
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18
Bake until golden brown and bubbling, about 25 minutes.
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19
Top with golden raisins.
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20
Photograph by Justin Walker
