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Nutrition Facts

Instructions

• STEP 1

  Rinse rice in a strainer until water runs clear and transfer to a small saucepan. Add broth and bring to a boil. Reduce heat to a simmer, stir, and cover. Cook until liquid is absorbed, 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • ½ cup basmati rice

• STEP 2

  Peel and small dice onion. Peel and mince garlic and ginger. Medium dice apricots. Transfer everything to a plate.

  • ½ medium yellow onion
  • 1 clove garlic
  • 1 (1 inch) piece ginger
  • 8 dried apricots

• STEP 3

  Heat a sauté pan over medium heat.

• STEP 4

  Trim excess fat and slice chicken into strips. Season with salt and pepper.

  • 1 lb chicken thighs, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Coat bottom of pan with oil. Add chicken and, stirring occasionally, cook until no longer pink, 3-4 minutes. Transfer to a plate.

  • 1 tbsp extra virgin olive oil

• STEP 6

  Once chicken has been transferred, add more oil and onion to pan. Stirring frequently, cook until onion has softened, 3-4 minutes.

  • ½ tbsp extra virgin olive oil

• STEP 7

  Wash and dry spinach and cilantro. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

  • ½ (5 oz) pkg baby spinach
  • ½ small bunch cilantro

• STEP 8

  Add apricots, garlic, ginger, paprika, coriander, and curry powder to pan. Stir with onions until fragrant, 1-2 minutes.

  • ½ tsp paprika
  • ½ tsp coriander
  • ¼ tsp curry powder

• STEP 9

  Return chicken to pan. Add coconut milk, spinach, and ½ of the cilantro (save the rest for garnishing). Stir until well combined. Reduce heat to medium-low and cook until curry thickens, 5-10 minutes.

  • ½ (13.5 oz) can coconut milk

• STEP 10

  Uncover rice and fluff with a fork.

• STEP 11

  To serve, place the rice in a bowl, top with curry, and garnish with remaining cilantro. Enjoy!