Egyptian Greens-And-Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is from Cooking Light. Ingredients:
8 cups water |
2 cardamom pods |
1 (2 1/2 lb) whole chickens, skinned |
1 large onion, halved |
1 bay leaf |
2 (10 ounce) packages fresh spinach |
1 tablespoon olive oil |
2 teaspoons ground coriander |
3/4 teaspoon salt |
10 garlic cloves, crushed |
3 tablespoons fresh lemon juice |
2 cups hot cooked rice |
Directions:
1. Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil.
2. Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat.
3. Remove the chicken from the pan, and place in a bowl; cool.
4. Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids.
5. Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm.
6. Place onion in a bowl, and mash with a fork or potato masher.
7. Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted.
8. Heat the oil in a small nonstick skillet over medium-high heat.
9. Add coriander, salt, and garlic; sauté 30 seconds or until garlic begins to brown.
10. Add to spinach mixture, and stir in lemon juice.
11. Serve chicken and spinach mixture over rice.
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