MIDDLE EASTERN CHICKEN AND RICE

Middle Eastern Chicken and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 small onion, chopped
1 1/4 cups basmati rice
1/4 cup dried apricots, roughly chopped
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
5 cups loosely packed baby spinach (3 ounces)
1 1/4 pounds thin-cut skinless, boneless chicken breasts
Freshly ground pepper
Juice of 1 lemon
1/4 cup fat-free plain Greek yogurt
3 tablespoons almonds, roughly chopped

Steps:

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice.
Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds.

Nutrition Facts : Calories 445 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 97 milligrams, Sodium 503 milligrams, Carbohydrate 97 grams, Fiber 4 grams, Protein 38 grams