Put 2 cups of rice into the strainer and rinse it really, really well under cold water.
Sprinkle the chicken breasts on one side with 1 tsp. curry powder. Turn and sprinkle them on the other side with 1 tsp. curry powder. Let them sit at room temperature while you prepare everything – they’ll be just fine.
Start Cooking
Put the rice in the medium saucepan with 4 cups water, ½ tsp. salt, 2 bay leaves and stir.
Bring the water and rice to a boil over medium-high heat. Let it boil until there are bubble holes in the top of the rice, about 10 minutes.
While the rice is cooking, prepare the chicken. Put 2 tbsps. olive oil into the heavy skillet over medium-high heat.
Add the onions, the garlic, and the pepper to the oil and stir. Season with salt and pepper and 1 tsp. curry powder.
Reduce the heat to medium and cook the onions and peppers, covered, until the onions are tender, about 15 minutes, stirring them once in a while.
Check the rice for bubble holes. As soon as you see them, turn the heat to low, cover the rice, and cook it for another 10 minutes.
Check the onions and peppers – they should be ready for the tomatoes. Stir the tomatoes into the onions and peppers.
Stir in the raisins and the thyme sprigs.
Finely chop the parsley and stir it into the tomato sauce.
Bring the tomato sauce to a boil, reduce the heat to simmer and cook, covered, for 10 minutes. Stir it once in a while.
After the rice has cooked for 10 minutes, turn off the heat and forget about it. Don’t even peek – the rice needs to plump undisturbed!
Add the chicken breasts to the tomato sauce, turn them, then make sure they are partially covered with the sauce. Put the lid partially on the skillet and cook until the chicken is cooked all the way through, 15-20 minutes.
While the chicken is cooking, put the saucepan with the spinach in it over medium-high heat. Cover and cook it for about 5 minutes. Stir it once or twice.
When the spinach is just wilted and dark green, put it in the strainer (colander) in the sink to drain.
Put the almonds in the skillet over high heat, and toast them by shaking the pan slowly. This should take 3 to 4 minutes. Remove them from the pan.
Get someone to set the table (the kids love to do this!).
Open the wine.
Check the chicken. If it is cooked, remove it from the heat. Adjust the seasonings, then sprinkle it with the almonds and take it to the table.
Put the spinach in a bowl, drizzle it with 2 tsps. Olive oil and toss. Season with some salt and pepper. Toss it a little more, then take everything to the table. Don’t forget the wine!
