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1
Season chicken with salt.
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2
Heat 3 tablespoons oil in a Dutch oven over medium-high heat.
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3
Brown chicken in batches (so as not to crowd pot), turning once, 2 to 3 minutes per side.
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4
Transfer cooked chicken to a plate as you work.
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5
Reduce heat to low.
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6
Heat remaining 2 teaspoons oil in pot.
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7
Add spices, bay leaf, cinnamon stick, garlic, ginger, and onion.
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8
Cook, stirring often, until fragrant, about 5 minutes.
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9
Add chicken and juices, and stir to coat with spice mixture.
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10
Raise heat to medium.
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11
Stir in cream, scraping bottom with a wooden spoon.
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12
Bring to a simmer.
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13
Add stock; return to a simmer.
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14
Reduce heat to low.
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15
Cook, partially covered, until chicken is tender, 30 to 35 minutes.
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16
Season with salt.
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17
Just before serving, grate apples into a bowl using the large holes of a box grater.
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18
Stir in zest, lime juice, and mint.
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19
Spoon curried chicken mixture over pilaf in bowls.
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20
Top with about 2 tablespoons apple-mint mixture.
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21
Sprinkle with almonds; garnish with mint sprigs.
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22
Melt butter in a medium saucepan over medium heat.
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23
Add onion; cook, stirring occasionally, until onion is soft and pale gold, 8 to 10 minutes.
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24
Stir in 4 cups water, the grains, and salt.
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25
Raise heat to high; bring to a boil.
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26
Reduce heat to low, and stir.
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27
Cover, and cook until grains are tender, 20 to 25 minutes.
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28
Remove from heat, and let stand, covered, 10 minutes.
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29
Fluff with a fork, and serve.
