Yogurt Chicken with Rice and Spinach

Step 1

In a bowl, mix 1 cup yogurt, 1 tsp red chili powder, and 1 tsp salt. Add 1.5 lb chicken thighs, coat well, and let marinate for 15 minutes.

Step 2

Cook 1 cup rice in 2 cups water according to package directions, about 15 minutes, until tender and water is absorbed.

Step 3

Heat 1 tbsp oil in a large skillet over medium. Add 1 sliced onion and 3 minced garlic cloves, cook until soft and golden, about 5 minutes.

Step 4

Add the marinated chicken to the skillet. Cook for 5 minutes per side, until browned and no longer pink inside.

Step 5

Reduce heat to low, cover, and simmer for 10 minutes, until chicken is cooked through and sauce thickens slightly.

Step 6

Stir in 5 oz spinach, cover, and cook for 2 minutes, until wilted and bright green.

Step 7

Serve the chicken and spinach over the cooked rice, spooning extra sauce on top.