Chicken Pilaf with Spinach and Walnuts

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

On rimmed baking sheet, toast walnuts in 350 degree oven until golden, about 8 minutes, set aside.

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.