Egyptian Greens-And-Chicken Stew

Submitted by dicentra

"This is from Cooking Light. Posting for ZWT3."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 1892.72 ml water
• 2 cardamom pods
• 1133.98 g whole chickens, skinned
• 1 large onion, halved
• 1 bay leaf
• 2 (566.99 g) package fresh spinach
• 14.79 ml olive oil
• 9.85 ml ground coriander
• 3.69 ml salt
• 10 garlic cloves, crushed
• 44.37 ml fresh lemon juice
• 473.18 ml 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.

Reviews

[Chef at Heart]

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