Indian-Spiced Chicken With Spinach

Makes 4 servings

Ingredients:

• 1 pound boneless and skinless chicken breasts
• 1 package (10 ounces) frozen spinach, defrosted
• 1 tablespoon vegetable oil
• 1 cup finely chopped onion
• 2 medium cloves garlic, peeled and minced
• 1 tablespoon peeled and finely chopped fresh gingerroot
• 1 red jalapeño pepper, stemmed, seeded and finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 cinnamon stick
• 1 teaspoon salt
• 1 can (15 ounces) peeled and diced tomatoes in purée
• About 1 cup water
• ½ teaspoon cornstarch
• ¾ cup fat-free half-and-half
• 1 can (14 ounces) vegetable broth plus water to equal 3 cups
• 1 ½ cups long-grain white rice
• ¼ teaspoon salt

Directions

1. Cut the chicken into strips about 1 inch wide; set aside. Squeeze the excess liquid out of the thawed spinach; set aside.
2. Heat the oil in a large skillet over medium-low heat. Add the onion and sauté 4 minutes. Add the garlic, ginger and jalapeño. Cover the pan and cook until the onions are soft, about 5 minutes longer; be careful not to let the mixture burn.
3. Stir in the cumin, coriander, turmeric, paprika, cinnamon stick and salt; stir 1 minute.
4. Pour the tomatoes and 1 cup water into the pan. Bring to a boil, reduce the heat and simmer 5 minutes.
5. Put the cornstarch into a measuring cup. Whisk in the half-and-half. Remove the tomato sauce from the heat.
6. Stir some of the hot sauce into the half-and-half. Pour back into the pan, add the spinach and bring to a simmer. 
7. Stir the chicken into the pan; cover and cook at a gentle simmer over medium-low heat until the chicken is cooked through. (Add a little additional water if the mixture is too thick.) Remove the cinnamon stick.
8. Rice cooking: In a 3 ½-quart saucepan, combine the broth, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. Remove from the heat and set aside, covered, 5 minutes.
9. Spoon the chicken and sauce over the rice and serve.

Recipe taken from: "Food & Wine Magazine's Quick from Scratch Chicken Cookbook."