You'll need a large skillet with a lid for this recipe. Breaking the cinnamon sticks and sautéing them with the onion brings out their aromatic goodness. To save time, use chicken breast meat from a rotisserie chicken.
2 cups chopped cooked chicken breast (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
2 tablespoons finely chopped fresh dill
How to Make It
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and cinnamon sticks; sauté 5 minutes or until lightly browned. Stir in rice, and sauté 1 minute. Stir in remaining 1 1/2 teaspoons oil, tomato, salt, and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed.
Add spinach and raisins; sauté 2 minutes or until spinach wilts. Discard cinnamon sticks. Stir in chicken. Sprinkle with walnuts and dill.
For baby: Omit the walnuts and dill. Serve spoonfuls in a small bowl.