Egyptian Greens-And-Chicken Stew

This is from Cooking Light. Posting for ZWT3.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 8  cups water
• 2  cardamom pods
• 1 (2 1/2lb)  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.