Afghani Chicken With Spinach

4
Servings
`5m
Prep Time
70m
Cook Time
1h 10m
Ready In


"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"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (620.1 g)
  • Calories 727
  • Total Fat - 32.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 211.2 mg
  • Sodium - 782.7 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 5.4 g
  • Sugars - 11 g
  • Protein - 79.8 g
  • Calcium - 126.5 mg
  • Iron - 4.7 mg
  • Vitamin C - 41.3 mg
  • Thiamin - 0.3 mg

Step 1

Flour the chicken breasts.

Step 2

Sear in olive oil. Add onion; saute 2 minutes. Add garlic. turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn. Add tomatoes and chicken stock.

Step 3

Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.

Step 4

Remove dish from oven. Add spinach; stir until wilted.

Step 5

While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn. Cool slightly.

Step 6

Add yogurt and lemon juice.

Step 7

Add toasted pine nuts to top.

Tips & Variations


No special items needed.

Related

Gerry

Love when my city shop takes me close to a wonderful little Afghani restaurant which serves awesome meals, one of the reasons I choose to make this recipe. I am happy to say I enjoyed this Afghani Chicken. Other than using almonds instead of the pine nuts (personal preference) made as posted with wonderful results. So a repeatable.

review by:
(6 Mar 2016)