Egyptian Greens-And-Chicken Stew

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is from Cooking Light. Posting for ZWT3.

Ingredients Nutrition


  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.
Most Helpful

Good, The cardomom really made a difference For team f Pictures etc to follow once this is published

Chef at Heart June 18, 2007