Egyptian Greens-And-Chicken Stew Recipe

Name: Egyptian Greens-And-Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 2 cardamom pods; 1 (2 1/2-pound) chicken, 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

Servings: persons

8 cups water
2 cardamom pods
1 (2 1/2-pound) chicken, 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

1
Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat. Remove the chicken from the pan, and place in a bowl; cool. Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids. Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm.
2
Place onion in a bowl, and mash with a fork or potato masher. Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted.
3
Heat the oil in a small nonstick skillet over medium-high heat. Add coriander, salt, and garlic; saute 30 seconds or until garlic begins to brown. Add to spinach mixture, and stir in lemon juice. Serve chicken and spinach mixture over rice.

805

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups water, 2 cardamom pods, 1 (2 1/2-pound) chicken, skinned, 1 large onion, halved, and more.

Yes, Egyptian Greens-And-Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Greens-And-Chicken Stew

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