Try this delicious Middle eastern chicken recipe using Baraka brand products to ensure this dish is made to perfection!! Full recipe and directions below!
Ingredients: 2 tablespoons unsalted butter, 1 small onion, chopped, 1 1/4 cups Baraka basmati rice, 1/4 cup Baraka dried apricots roughly chopped, 3/4 teaspoon Baraka ground cumin, 1/4 teaspoon Baraka 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 Baraka Labneh, 3 tablespoons Baraka sliced almonds, roughly chopped.
Directions: Melt 1 tbsp 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 Baraka 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. Leave a comment if you tried this dish and enjoyed it!
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