🍽️ Serves: 4 ⏱️ Approx Total Cooking Time: 35 min 📈 Effort: Easy

Recipe Warnings

No recipe warnings.

🍳

MAKE IT

Mix the ground black pepper, salt, ground cardamom, curry powder, buzzed ginger, and 1 tbsp grapeseed oil in the large bowl until a paste forms.
Add 1 tbsp of the paste to the medium pot with the rice and coconut water.
Add the remaining paste to the chicken pieces on the cutting board.
Toss the chicken until evenly coated.
Let the chicken marinate at room temperature while you cook the rice.

Stir the rice, coconut water, and paste in the medium pot until the paste is fully combined.
Bring the rice to a boil over medium-high heat.
Cover and reduce the heat to low.
Cook until the rice is mostly tender but still slightly firm, about 10 minutes.
Remove the pot from the heat.
Uncover and fluff the rice with a fork.
Set the rice aside.

Add the 2 tbsp grapeseed oil to a large skillet.
Heat over medium-high heat until shimmering.
Add the shallots and cook until golden brown, about 5 minutes.
Push the shallots to one side of the skillet.
Add the marinated chicken to the open side of the skillet.
Cook without stirring until golden brown on the bottom, about 3 minutes.
Add the 1/4 cup coconut water to the skillet and stir to combine.
Scrape up any browned bits from the bottom of the skillet.
Cook the chicken and shallots, stirring constantly, until the liquid evaporates, about 20 seconds.

Add the cooked rice, dried cranberries, and 1/2 cup coconut water to the skillet.
Stir to combine, then spread the mixture out.
Cook undisturbed over medium-high heat until the rice is crisp and brown in spots, about 3 minutes.
Turn off the heat.
Add the chopped cilantro and lime juice.
Stir with a spatula, scraping the bottom to loosen the crisp bits.
Taste and season with additional salt and pepper as needed.
SERVE!

Large bowl, cutting board, medium pot with lid, large skillet, fork, spatula.