Afghani Chicken With Spinach |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I am putting this recipe here so I can play tag in the na*me forum. 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:
1. Flour the chicken breasts.
2. Sear in olive oil.
3. Add onion; saute 2 minutes.
4. Add garlic.
5. Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
6. Add tomatoes and chicken stock.
7. Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
8. Remove dish from oven.
9. Add spinach; stir until wilted.
10. While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
11. Cool slightly.
12. Add yogurt and lemon juice.
13. Add toasted pine nuts to top.
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