Chicken and Basmati Rice Pilau with Saffron, Spinach, and Cardamom

Ingredients

• 6 ounce baby spinach fresh coarsely chopped
• 1.5 cups rice uncooked
• 0.3 teaspoon pepper black
• 0.5 cup blanched almonds and 
• 1 teaspoon butter 
• 4  cardamom pods crushed
• 1 cup carrots shredded
• 0.8 cup lentils dried
• 2 teaspoons ginger fresh peeled chopped
• 2 cups onion vertically sliced
• 0.5 cup orange juice fresh ( 1 orange)
• 0.5 teaspoon orange rind grated
• 0.1 teaspoon saffron threads crushed
• 1 teaspoon salt 
• 1.3 pounds chicken thighs boneless skinless
• 2.5 cups warm fat-free

Equipment

• frying pan
• sauce pan

Directions

1. Cover rice with cold water.
2. Let stand for 20 minutes.
3. Drain and rinse the rice with cold water.
4. Drain.
5. Sort and rinse lentils.
6. Place lentils in a small saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat; simmer 20 minutes or until almost tender.
7. Drain.
8. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
9. Add chicken; cook 4 minutes on each side or until lightly browned.
10. Remove chicken from pan.
11. Add onion and ginger to pan; saut 7 minutes or until tender.
12. Add carrot and cardamom; saut 2 minutes. Return chicken to pan.
13. Add rice, lentils, rind, juice, salt, and pepper.
14. Combine broth and saffron; stir until saffron is dissolved.
15. Add saffron mixture to pan; bring to a simmer. Cover and cook 15 minutes or until rice is almost tender and liquid is absorbed. Stir in spinach.
16. Remove from heat. Cover with a towel; place lid over towel.
17. Let stand 10 minutes.
18. Melt butter in a small skillet over medium heat.
19. Add almonds; cook 5 minutes or until lightly browned, stirring frequently.
20. Sprinkle almonds over chicken mixture.