Afghan (Kabul & Herat)
Afghani Chicken with Spinach
Oven-roasted chicken, spinach and tomatoes, warmed with turmeric and nutmeg.
1 hr 20 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 70 min · 80 min total
- medium
- 1
Flour the chicken breasts. Sear in olive oil. Add onion; saute 2 minutes. Add garlic. Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
- 2
Add tomatoes and chicken stock. Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
- 3
Remove dish from oven. Add spinach; stir until wilted. While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
- 4
Cool slightly. Add yogurt and lemon juice. Add toasted pine nuts to top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
