Not feeling like a lot of work to prepare dinner, try this.
1.5 lbs of boneless, skinless chicken thighs (breasts work too but tend to be less moist)
Salt and pepper to taste
1 large shallot, peeled and chopped
5-6 garlic cloves, peeled and chopped
.25 c of raw cashews roughly chopped (could also use pecans , pine nuts or walnuts)
.5 c of craisins, raisins, or apricots (chopped)
2 c + packed, fresh spinach
2 c of orzo or farro (cooked)*
.25 c of feta or goat cheese-chevrè, crumbled
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Sauté chicken pieces over medium heat in large pan with lid on for five minutes on one side until brown
Turn chicken over, add onion, cook for 5 minutes more
Reduce heat and add garlic, cook for 5 minutes more
Add spinach, cook on low to wilt spinach, 5-7 minutes
Add nuts
Add cooked grains
Add cheese and serve
*cook according to package directions for either grain. As an after thought, Bulgar wheat could work also. Suggest substituting chicken stock for some or all of the water. Generally it’s about 1 cup of the grain to 2 cups liquid. You can heat the grain in a hot dry pan for a few minutes to give it a nutty flavor before adding liquid. If you do this, stir grain constantly to prevent scorching. If it starts smoking turn down heat. The two cups of spinach is a minimum because when it wilts it loses volume so feel free to use more as your “green vegetable” in this meal.
This dish is slightly sweet and to compliment that, serve it with spicy kimchi. I had some local “kimchi” made with cabbage, sea weed, carrots and onions. This tangy side dish worked well.