Ingredientes para Afghani Chicken With Spinach
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- flour, for dredging
- salt, to taste
- pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 (28 ounce) can crushed tomatoes
- 1 cup chicken stock
- 10 ounces fresh spinach
- ¼ cup plain yogurt
- 1 tablespoon lemon juice
- ½ cup pine nuts
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Cómo preparar Afghani Chicken With Spinach
- Preheat oven to 350°F (175°C).
- Prepare the chicken: Lightly flour 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Sear the chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
- Sauté aromatics: Add 1 medium onion, chopped, and sauté for 2 minutes until softened.
- Add garlic and spices: Add 2 cloves garlic, minced, 1 teaspoon turmeric, ½ teaspoon ground nutmeg, and ½ teaspoon ground cinnamon. Cook for 1 minute, stirring constantly, being careful not to burn the spices.
- Simmer the chicken: Add 1 (28 ounce) can crushed tomatoes, 1 cup chicken stock, and salt and pepper to taste. Bring to a simmer, then cover the skillet and transfer to the preheated oven.
- Bake the chicken: Bake for 45-60 minutes, or until the chicken is cooked through and tender.
- Add spinach: Remove the skillet from the oven. Add 10 ounces fresh spinach and stir until wilted.
- Toast pine nuts: While the spinach wilts, spread ½ cup pine nuts on a baking sheet. Toast in the oven for 3-5 minutes, or until lightly golden brown. Watch carefully to prevent burning.
- Finish the dish: Stir in ¼ cup plain yogurt and 1 tablespoon lemon juice. Season to taste with additional salt and pepper.
- Garnish and serve: Garnish with the toasted pine nuts and serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
50g
Fat
38g
Carbs
9g
