Economical one-pot recipes like this one are essential in everyone's repertoire. Toasted walnuts and fresh herbs bring a pleasant crunch and bright flavour to this Mediterranean-inspired dish. Use California walnuts for the freshest flavour.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
MethodOn rimmed baking sheet, toast walnuts in 350?F (180?C) oven until golden, about 8 minutes; set aside.
Sprinkle chicken with half each of the salt and pepper. In large saucepan, heat oil over medium-high heat; brown chicken. Using slotted spoon, transfer to bowl.
In same saucepan, cook onion and garlic over medium heat until slightly softened, about 2 minutes. Stir in rice, cumin, allspice, cinnamon and remaining salt and pepper; cook, stirring, for 2 minutes. Return chicken and any juices to pan, stirring to coat.
Stir in 1-3/4 cups water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Turn off heat; let stand on burner for 5 minutes.
Stir in spinach, dill and toasted walnuts.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 553 mg
- Sugars 2 g
- Protein 29 g
- Calories 489.0
- Total fat 23 g
- Potassium 560 mg
- Cholesterol 94 mg
- Saturated fat 3 g
- Total carbohydrate 43 g
- Iron 24.0
- Folate 33.0
- Calcium 8.0
- Vitamin A 32.0
- Vitamin C 10.0