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Afghani Chicken With Spinach Recipe

Experience the rich flavors of Afghanistan with this aromatic and tender Afghani Chicken with Spinach recipe! Juicy chicken breasts are infused with warm spices like turmeric, nutmeg, and cinnamon, then simmered in a savory tomato and chicken broth. Finally, wilted spinach and crunchy toasted pine nuts add a delightful freshness and satisfying crunch. This dish is perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 80 mins
Calories 620.8 kcal
Protein 76g
Rating 5.0 (1 Reviews)
Afghani Chicken With Spinach 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Afghani Chicken With Spinach

  1. Preheat oven to 350°F (175°C).
  2. Prepare the chicken: Lightly flour 4 boneless, skinless chicken breasts (about 1.5 lbs total).
  3. 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.
  4. Sauté aromatics: Add 1 medium onion, chopped, and sauté for 2 minutes until softened.
  5. 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.
  6. 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.
  7. Bake the chicken: Bake for 45-60 minutes, or until the chicken is cooked through and tender.
  8. Add spinach: Remove the skillet from the oven. Add 10 ounces fresh spinach and stir until wilted.
  9. 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.
  10. Finish the dish: Stir in ¼ cup plain yogurt and 1 tablespoon lemon juice. Season to taste with additional salt and pepper.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Asian Healthy Baking One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Middle Eastern Chicken Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Meat 4 Hours Or Less