Afghani Chicken With Spinach

"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. review from other place"