2cups(500 mL) chicken or vegetable broth(see notes)
salt & pepper,to taste
3cups(750 mL) fresh baby spinach
2cups(500 mL) cooked or canned black beans, drained & rinsed(see notes)
1/2cup(125 mL) raisins
1/3cup(75 mL) sliced almonds
Toppings
1/4cup(60 mL) sliced green olives
1/4cup(60 mL) chopped fresh parsley
Directions
Combine smoked paprika, cumin, turmeric, garlic powder, ginger and salt. Rub chicken thighs in the spice mixture on both sides.
Heat a large skillet with a lid over high heat. Add oil and swirl to coat the bottom. Place lemon slices in the pan in a single layer and cook for 2-3 minutes before flipping and cooking for another 2-3 minutes, or until golden and caramelized. Remove from skillet to a plate and set aside.
Place chicken in the skillet and cook, undisturbed, for 4-5 minutes. Flip and sear for another 2-3 minutes, before adding shallots and garlic to the skillet. Cook until softened, about 2 minutes.
Stir in rice. Cook for 2-3 minutes, until rice is slightly toasted.
Add diced tomatoes and broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer until rice absorbs most of the liquid, about 15-20 minutes.
Add spinach, beans and raisins to the skillet, stir, and cover again for 1-2 minutes, or until the spinach is wilted. Remove from heat and stir in almonds.
Top with olives, fresh parsley, and lemon slices.
Notes
We used reduced sodium tomatoes and broth to calculate the sodium content of this recipe. If you use regular broth and canned tomatoes, taste the dish first before seasoning with salt.
A 19 oz (540 mL) can of black beans, drained and rinsed yields 2 cups (500 mL) cooked beans. Want to cook dry beans? Check out this link to our website for more info!
2cups(500 mL) chicken or vegetable broth ((see notes))
salt & pepper, (to taste)
3cups(750 mL) fresh baby spinach
2cups(500 mL) cooked or canned black beans, drained & rinsed ((see notes))
1/2cup(125 mL) raisins
1/3cup(75 mL) sliced almonds
Toppings
1/4cup(60 mL) sliced green olives
1/4cup(60 mL) chopped fresh parsley
1
Combine smoked paprika, cumin, turmeric, garlic powder, ginger and salt. Rub chicken thighs in the spice mixture on both sides.
2
Heat a large skillet with a lid over high heat. Add oil and swirl to coat the bottom. Place lemon slices in the pan in a single layer and cook for 2-3 minutes before flipping and cooking for another 2-3 minutes, or until golden and caramelized. Remove from skillet to a plate and set aside.
3
Place chicken in the skillet and cook, undisturbed, for 4-5 minutes. Flip and sear for another 2-3 minutes, before adding shallots and garlic to the skillet. Cook until softened, about 2 minutes.
4
Stir in rice. Cook for 2-3 minutes, until rice is slightly toasted.
5
Add diced tomatoes and broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer until rice absorbs most of the liquid, about 15-20 minutes.
6
Add spinach, beans and raisins to the skillet, stir, and cover again for 1-2 minutes, or until the spinach is wilted. Remove from heat and stir in almonds.
