Afghani Chicken With Spinach

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

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 4  chicken breasts, bone in
• 4  tablespoons flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄3 cup olive oil
• 3⁄4 lb onion, diced large
• 4  teaspoons garlic, minced
• 2  teaspoons turmeric
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 32  ounces tomatoes, drained chopped
• 1  cup  chicken stock
• 1⁄3 cup spinach, washed drained
• 1⁄2 cup yogurt, plain
• 1  tablespoon lemon juice
• 1⁄4 cup pine nuts

Directions

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.