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Under 30 Minutes

Under 30 Minutes

Chicken with Olives, Raisins, and Spinach Rice

Chicken cutlets are ready in minutes -- be sure not to overcook them. The raw spinach will wilt in the hot rice, so you don't need to cook it separately.

  • prep: 10 mins
    total time: 25 mins
  • servings: 4
Photography: Anna Williams

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Ingredients

  • 1 cup long-grain white rice
  • Coarse salt and ground pepper
  • 1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
  • 1 tablespoon olive oil
  • 8 chicken cutlets (about 1 1/2 pounds total)
  • 1/3 cup dry white wine
  • 1/4 cup pitted Kalamata olives, slivered
  • 1/4 cup golden raisins

Directions

  1. Step 1

    In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.

  2. Step 2

    While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in two batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.

  3. Step 3

    Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

Source
The Martha Stewart Show, November Fall 2007

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Reviews (12)

  • 1 Aug, 2012

    Looking forward to see how my boys will eat this.

  • 18 Dec, 2008

    i was so excited but found this dish to be bland. and made the mistake of adding 1and 1/2 cups water as the directions were unclear--sauce was watery. recipe worth tweaking though!

  • 18 Dec, 2008

    I substituted cherry flavored craisins for raisins, that definitely amped up the holiday factor and created a lovely burgundy/plum coloured sauce.

  • 17 Dec, 2008

    i used chicken tenders. always on sale and cook quickly. dish needs more spice, so consider garlic or onion powder or even oregano. any fresh spinach will do. for more fiber add, towards the end, white kidney/cannellini beans. use chicken broth instead of water. i also used more olive oil for flavor. pitted olives are found in most major grocery chains.

  • 17 Dec, 2008

    If you have difficulty locating pitted Kalamata olives, try this trick my best friend told me about: sit an olive on a flat, firm surface and roll it under your fingertip a few times. This loosens the pit from the flesh and makes pits really easy to remove :D.

  • 22 Aug, 2008

    This is part of our regular rotation. We have everything on hand except for the spinach. After several times eating it with raisins I tried dried figs and it was wonderful.

  • 25 Jun, 2008

    I made this recipe last night. It needs something. Too bland for our taste.

  • 1 Apr, 2008

    This recipe is ideal for those of us who dislike 'bitter' spinach since the spinach stays bright and flavorful. I used chicken stock instead of water to cook the rice, because it was in the fridge. No need to find pitted Kalamatas since you have to sliver them anyway...a few extra seconds to pit. This recipe lends itself to various dried fruits as well as the sultanas.
    A very easy recipe with lots of eye ,and palate, appeal.

  • 28 Nov, 2007

    I used tender style chickeni because I already had in freezer.Tough time locating pitted olives but finally found at Trader J. Cut the olives with kitchen shears rather than knife-easier. I cooked the spinach
    (I used baby spinach),once mixed w/rice it appeared less cooked than in photo posted with recipe.I steamed the mixture of rice

  • 28 Nov, 2007

    Make your own cutlets by slicing a boneless skinless chicken breast in half lengthwise. Then pound flat in between plastic wrap or in a plastic storage bag using a meat mallet or small strong pan. Using this technique, the breasts will cook completely through in 2-4 minutes per side. Also the reference to "carry-over" cooking means that while the chicken is resting in the foil, the juices will re-distribute and the chicken will continue cooking during that time.

  • 28 Nov, 2007

    Hi. I've read the recipe also and found that you use chicken cutlets which are thinner than boneless chicken breast. Also you will have "carry-over" cooking when you take the cutlets out of the pan and cover with foil..

  • 28 Nov, 2007

    I can't wait to try this! I have a question though. I've read the recipe 2 or 3 times and it seems the chicken is only cooked 2-4 minutes max (1-2 per side)? Can that be right? Doesn't seem like enough time to cook through. What am I missing? Thanks!