- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground ginger
- ½ tsp. ground cardamom
- ½ tsp. smoked paprika
- ½ tsp. cinnamon
- ½ tsp. turmeric
- 1 tsp. salt
- 6 medium chicken thighs, boneless and skinless
- 2 T. olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 14 oz. can fire roasted chopped tomatoes
- 3 c. chicken broth
- ⅔ c. mixed dried fruit - I used a blend of diced peaches, apricots, pears, nectarines, and raisins
- 3 c. chopped spinach
- ¾ c. dry basmati rice
Blend the spices (ground cumin through salt) in a large bowl. Season the chicken with half the spices - you can remove half the spices and use the bowl to season the chicken.
Using a large sauté pan or Dutch Oven, heat the olive oil over medium heat. Once the oil is hot, sear the chicken on both sides (about 2 minutes per side). Transfer the chicken onto a plate; set aside.
Add the onion and garlic to the pot and sauté for about 3 - 5 minutes until the onions begin to soften. Stir in the remaining spices and cook until fragrant; add the tomatoes, chicken broth, and dried fruit. Bring to a boil, then stir in the spinach and rice.
Return the chicken to the pan and stir. Cover the pan tightly and bake in a preheated oven at 375° F for 30 minutes. Remove the lid and give it a good stir. Bake for another 10 minutes. Remove from the oven and allow the contents of the pan to rest, covered, for 5-10 minutes before serving.
- Yields: 6 servings
- Preparation Time: 1 hour