Tried this recipe today and decided it was a keeper. Grandpa enjoyed it too. I didn't cube the chicken or chop the spinach. I found that the rice took a little longer to cook than it said. I think next time I will try precooking the rice a bit and see how that works. I was also cautious with the spices and will be more generous next time. Overall it was yummy, with a comfort food feel. Easy and a great combination of healthy ingredients. Thank you Oma and Opa for the saucepan. It worked great for this recipe.
1/2 cup chopped walnuts
1 lb (450 g) boneless, skinless chicken thighs (cubed)
(I didn't cubed the thighs)
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 cup basmati rice or other long-grain white rice
1/2 tsp. ground cumin
1/4 tsp. ground allspice (nutmeg, cinnamon, cloves as substitute)
pinch of cinnamon
4 cups loosely packed baby spinach, coarsely chopped
2 tbsp. chopped fresh dill
Sprinkle chicken with half each of the salt and pepper. In large saucepan, heat oil over medium-high heat; brown chicken. Using slotted spoon, transfer to bowl.
In same saucepan, cook onion and garlic over medium heat until slightly softened, about 2 minutes. Stir in rice, cumin, allspice, cinnamon and remaining salt and pepper; cook, stirring, for 2 minutes. Return chicken and any juices to pan, stirring to coat.
Stir in 1 3/4 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Turn off heat; let stand on burner for 5 minutes.
Stir in spinach, dill and toasted walnuts.
