Try out this Coconut Curry Chicken with Orange Rice recipe from Russ Vernon's new cookbook: West Point Market Cookbook ($29.95; The University of Akron Press, 2009).

Serves: 6

*Orange Rice*

1 cup water 1

½ cups orange juice

1 tablespoon grated orange peel

1 teaspoon salt

1 cup basmati long grain rice

*Coconut Chicken Curry*

¼ cup olive oil 2

½ pounds boneless, skinless chicken breast, cubed

Salt and freshly ground pepper

1 large onion, chopped

1 yellow bell pepper, sliced into thin strips

1 tablespoon Madras Curry Powder

1 cup of canned San Marzano plum tomatoes

1 cup canned unsweetened coconut milk Fresh basil

1. Combine all of the rice ingredients in a saucepan and bring to a boil over medium high heat. Turn heat off, cover pan and let stand one hour.

2. Heat olive oil in a deep skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken breasts on all sides, about 8 minutes. Remove chicken from skillet and set aside.

3. Sauté onions and peppers over medium heat until tender, about 6 minutes. Stir in curry powder. Return chicken to the skillet. Using your hands, crush the tomatoes in the skillet. Pour in coconut milk and add salt and pepper to taste.

4. Bring chicken mixture to a boil. Lower heat and simmer for about 15 minutes, allowing sauce to thicken and flavors to develop. Garnish with basil and serve over orange rice. (Suggested wine: Vouvray, Barton & Gustier, Loire Valley, France)