Egyptian Greens-and-chicken Stew

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.