Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach
Fixings
For the Brown Rice:
1 1/2 cups moment earthy colored rice
For the Chicken:
2 tsp. paprika
1 tsp. cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. pepper
4 boneless, skinless chicken bosoms (all apparent fat disposed of)
2 Tbsp. additional virgin olive oil or canola oil, isolated use
1 little onion (slashed)
2 clove new, minced, or, cut garlic
14.5 oz. canned, diced, low-sodium tomatoes
1/2 cup water
For the Lemon Sauteed Spinach:
1 Tbsp. olive or canola oil
6 cups spinach (washed, dried)
1/2 lemon
Or on the other hand
2 tsp. jostled lemon juice
Guidance
For the Brown Rice:
Get ready earthy colored rice as per bundle guidelines. Makes 4 servings
For the Chicken:
In a little bowl blend paprika, cumin, ginger, turmeric, cinnamon and pepper.
Place the chicken a plate or pie dish, cover with flavor blend. Permit chicken to remain in flavors for 1 hour or refrigerate for the time being.
In a medium skillet, heat oil over medium-high hotness. Add chicken and brown for 5 minutes.
Lessen hotness to medium-low, add water, top with onions, tomato and garlic.
Cover and cook for 10 minutes then, at that point, flip chicken and cook for 30 minutes more until chicken is cooked through.
For the Lemon Sauteed Spinach:
In a pot or skillet, heat oil over medium-high hotness.
Add spinach, small bunches all at once, passing on adequate space to mix. On the off chance that all the spinach won't fit in the skillet let some shrivel down and keep on adding spinach until all leaves are withered.
Eliminate from hotness and press lemon over spinach . Cool. Appreciate it!
Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach VIDEO