Afghani Chicken With Spinach

Name: Afghani Chicken With Spinach
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 chicken breasts, bone in; 4 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup olive oil; 3/4 lb onion, diced large; 4 teaspoons garlic, minced; 2 teaspoons turmeric; 1/4 teaspoon nutmeg; 1/2 teaspoon cinnamon; 32 ounces tomatoes, drained chopped; 1 cup chicken stock; 1/3 cup spinach, washed drained; 1/2 cup yogurt, plain; 1 tablespoon lemon juice; 1/4 cup pine nuts

Submitted by Dienia B.

"I am putting this recipe here so I can play tag in the na*me forum."

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photo by Dienia B.

Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 4

ingredients

4 chicken breasts, bone in
4 tablespoons flour
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₃ cup olive oil
³⁄₄ lb onion, diced large
4 teaspoons garlic, minced
2 teaspoons turmeric
¹⁄₄ teaspoon nutmeg
¹⁄₂ teaspoon cinnamon
32 ounces tomatoes, drained chopped
1 cup chicken stock
¹⁄₃ cup spinach, washed drained
¹⁄₂ cup yogurt, plain
1 tablespoon lemon juice
¹⁄₄ cup pine nuts

directions

Flour the chicken breasts.
Sear in olive oil.
Add onion; saute 2 minutes.
Add garlic.
Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
Add tomatoes and chicken stock.
Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
Remove dish from oven.
Add spinach; stir until wilted.
While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
Cool slightly.
Add yogurt and lemon juice.
Add toasted pine nuts to top.

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Reviews

Outstanding chicken dish! What I changed: First thing I did was lightly toasted the pine nuts in the same pan to cook the chicken. Used skinless/boneless chicken breasts pounded to 1/4" thickness and browned them until golden on both sides then transferred to a baking dish. Lightly browned the onion and garlic in the same pan, scraping up the brown bits. Added the spices, half pureed tomatoes and a few heirloom tomatoes chopped up. The amount of tomatoes was cut in half, too. Spooned this mixture over the chicken. Baked. A pot of basmati rice was cooked separately. Didn't realize I was out of spinach and subbed arugula. First, lightly wilted the arugula and arranged on platter with a ring of basmati. The cooked chicken mixture was spooned on top of that. The yogurt was served separately. Each serving had a dollop of yogurt with a light drizzle of olive oil and then a garnish of pine nuts. Delicious! Reviewed for NA*ME tag/October.

COOKGIRl