Curried Chicken with Almonds and Dried Fruit

Toast almonds by heating in a dry skillet over medium-high heat until golden, about 2-3 minutes, shaking the pan frequently; set aside.

Heat oil in a large, high-sided skillet over medium heat. Add chicken; sauté 1 minute per side, until golden brown. Remove from pan; set aside.

To the same pan, add onion, garlic and ginger; sauté 2 minutes. Add curry powder, salt and pepper and stir to coat. Return chicken to pan, meat-side down and add broth and dried fruit. Bring to a boil, reduce heat, cover and simmer 10-15 minutes, until chicken is cooked through. Spoon 1/2 cup rice onto four individual plates. Arrange chicken alongside rice and spoon sauce over chicken and rice. Top chicken with green onions and toasted almonds