Indian Chicken Bake a little Fayah Peppa Sauce on the side. It's a party in your mouth.

Ingredients: 1 cup basmati rice 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 3 cups cauliflower flowerets 4 cups shredded fresh escarole 1 jar(15 ounces) mild curry cooking sauce (such as Patak's) Method: 1. Heat oven to 350 F. Coat a 2-1/2-quart shallow baking dish with nonstick cooking spray. Bring a medium-size saucepan with at least 3 cups lightly salted water to a boil. Add rice and boil 10 minutes. Drain; spread into prepared dish. 2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken; season with 1/4 teaspoon each salt and black pepper. Cook 5 minutes. Remove to a plate; keep warm. Reduce heat to medium and add cauliflower and escarole, sprinkling with an additional 1/4 teaspoon salt. Add 3/4 cup water; cover and simmer 5 minutes. 3. Stir in cooking sauce and chicken with any accumulated juices. Pour over rice in dish. Transfer to 350 F oven and bake 15 minutes. Cool slightly before serving