Afghani Chicken With Spinach

READY IN: 1hr 20mins
Recipe by Dienia B.

I am putting this recipe here so I can play tag in the na*me forum.

Top Review by COOKGIRl

Outstanding chicken dish! What I changed: First thing I did was lightly toasted the pine nuts in the same pan to cook the chicken. Used skinless/boneless chicken breasts pounded to 1/4" thickness and browned them until golden on both sides then transferred to a baking dish. Lightly browned the onion and garlic in the same pan, scraping up the brown bits. Added the spices, half pureed tomatoes and a few heirloom tomatoes chopped up. The amount of tomatoes was cut in half, too. Spooned this mixture over the chicken. Baked. A pot of basmati rice was cooked separately. Didn't realize I was out of spinach and subbed arugula. First, lightly wilted the arugula and arranged on platter with a ring of basmati. The cooked chicken mixture was spooned on top of that. The yogurt was served separately. Each serving had a dollop of yogurt with a light drizzle of olive oil and then a garnish of pine nuts. Delicious! Reviewed for NA*ME tag/October.

Ingredients Nutrition


  1. Flour the chicken breasts.
  2. Sear in olive oil.
  3. Add onion; saute 2 minutes.
  4. Add garlic.
  5. Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
  6. Add tomatoes and chicken stock.
  7. Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
  8. Remove dish from oven.
  9. Add spinach; stir until wilted.
  10. While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
  11. Cool slightly.
  12. Add yogurt and lemon juice.
  13. Add toasted pine nuts to top.

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