Middle Eastern Chicken and Rice

• 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

1. Melt 1 tablespoon butter in a medium saucepan over medium heat.
2. Add the onion and cook, stirring occasionally, until just softened, 3 minutes.
3. Add the rice; cook, stirring, until slightly toasted, 2 minutes.
4. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt.
5. Increase the heat to medium high; bring to a simmer.
6. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes.
7. Remove from the heat.
8. Add the spinach (do not stir).
9. Let sit, covered, until wilted, about 7 minutes.
10. Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
11. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat.
12. Add the chicken and cookuntil golden, about 3 minutes per side.
13. Drizzle with the lemon juice.
14. Fold the spinach into the rice and serve with the chicken.
15. Divide the rice and chicken among plates.
16. Thin the yogurt with 1 teaspoon water; drizzle over the chicken.
17. Sprinkle with the almonds.
18. Per serving: Calories 445; Fat 8 g (Saturated 4 g); Cholesterol 97 mg; Sodium 503 mg; Carbohydrate 97 g; Fiber 4 g; Protein 38 g
19. Photograph by Justin Walker

unsalted butter, onion, basmati rice, dried apricots, ground cumin, ground cinnamon, kosher salt, baby spinach, thin, freshly ground pepper, lemon, yogurt, almonds

Taken from www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-chicken-and-rice.html (may not work)