Egyptian Greens-And-Chicken Stew

“This is from Cooking Light. Posting for ZWT3.”
1hr 50mins

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.

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