Name: Apricot Basmati Rice with Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 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

Directions

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until just softened, 3 minutes. Add the rice; cook, stirring, until slightly toasted, 2 minutes. Add 2 cups water, the apricots, cumin, cinnamon and 1/4 teaspoon salt. Increase the heat to medium high; bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender, about 15 minutes. Remove from the heat. Add the spinach (do not stir). Let sit, covered, until wilted, about 7 minutes.
Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cookuntil golden, about 3 minutes per side. Drizzle with the lemon juice.
Fold the spinach into the rice and serve with the chicken. Divide the rice and chicken among plates. Thin the yogurt with 1 teaspoon water; drizzle over the chicken. Sprinkle with the almonds.

Photograph by Justin Walker

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

Apricot Basmati Rice with Chicken

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