RICE:

1 cup Jasmine rice
1-1/2 cup water
1 Tbsp olive oil
1 pinch herbes de provence
1/3 cup shredded coconut

Bring to boil, turn down to low, cover, let simmer for 20 minutes

Meanwhile...

CHICKEN:

2 medium yellow onions
1 cup goat milk
4 heaping Tbsp chopped fresh ginger
2 Tbsp garam masala
6 Tbsp butter or vegetable oil
1 tsp ground turmeric
4 lbs. boneless chicken, roughly cut into about 1" pieces
2 fresh jalapeno peppers
1 large mild chili or Anaheim or sweet Italian pepper
1/2 red bell pepper
1 cup plain goat yogurt
salt & ground cayenne to taste
1/4 cup ground almonds or almond meal
A few strands of saffron, soaked in 1/8 cup of warm goat milk
1/4 cup ground walnuts
Chopped fresh cilantro
1/4 cup melon, pumpkin, squash or pepito seeds
Chopped scallion, including green stem
Ground almond for garnish

Heat butter or oil in a heavy, DEEP skillet, & gently brown the onion-ginger mix, stirring often. Add chicken. After outside of chicken becomes white from cooking, add yogurt & cook over medium heat until mixture becomes almost dry & chicken begins to brown.

Grind or chop walnuts, almonds & seeds until fine. Stir into milk, & add mixture to chicken, along with garam masala, turmeric, salt & cayenne.

In separate skillet, lightly sautÈ peppers in dash of oil, & add to chicken mix, along with chopped cilantro & scallion. Cook over medium heat, stirring often, until chicken is tender, approximately 10 - 15 minutes. Stir in saffron/milk mixture & cook 1 or 2 minutes longer.

Serve over rice, & garnish with chopped almond.