Afghani Chicken With Spinach - cooking recipe

Ingredients

4 chicken breasts, bone in
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
3/4 lb onion, diced large
4 teaspoons garlic, minced
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
32 ounces tomatoes, drained chopped
1 cup chicken stock
1/3 cup spinach, washed drained
1/2 cup yogurt, plain
1 tablespoon lemon juice
1/4 cup pine nuts

Preparation

Flour the chicken breasts.
Sear in olive oil.
Add onion; saute 2 minutes.
Add garlic.
Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
Add tomatoes and chicken stock.
Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
Remove dish from oven.
Add spinach; stir until wilted.
While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
Cool slightly.
Add yogurt and lemon juice.
Add toasted pine nuts to top.