Afghani Chicken With Spinach Recipe

Ingredients for Afghani Chicken With Spinach

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• All-purpose flour, for dusting
• Salt
• Pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Turmeric
• Nutmeg
• 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

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.