I got the idea for this recipe from Chatelaine's  Glazed chicken with pineapple rice and modified it to my liking.  The curry paste I used is quite spicy, so if you have a milder palate I recommend a Korma or Tikka paste instead.  The rice turned out a bit al dente so I may consider using the slow-cooker next time.  I called this Indian-style tagine because it’s a fusion between South Asian and Moroccan cuisine.  

Ingredients

1 (400 mL) can light coconut milk
1 ½ cup (350 mL) long-grain brown rice 
1/4 cup (50 mL) sultanas 
1/4 cup (50 mL) dried cranberries 
1/4 cup (50 mL) chopped dried apricots 
3 skinless, boneless chicken breasts 
3 tbsp (~20 mL) Indian curry paste 
2 tsp honey 
1/4 cup (50 mL) toasted walnut pieces 
1/4 cup (50 mL) chopped Italian parsley 
3 chopped green onions 
1/2 cup dry white wine 
1/2 tsp cumin 
1/2 tsp celery seed 
1/2 tsp turmeric 
1 tsp salt 

Directions

1. Rinse rice and let soak in water with salt. 
2. Preheat oven to 350°F (180°C). Pour coconut milk, can of pineapple, wine, fruit and spices into 10x13-inch pyrex baking dish. Strain rice and add to dish. Cover tightly with foil and bake for 30 minutes. 
3. Meanwhile, coat chicken with curry paste and honey. After 30 minutes remove rice from oven and stir. If little liquid remains add 1/2 cup of water. Place chicken on the rice and tightly cover with foil again. Bake until liquid is absorbed, rice is tender and chicken is no longer pink when punctured, about 45 minutes. 
4. Remove from oven and let stand for 5 minutes. Top with green onions, parsley and walnuts. 
5. Savour it!