Ingredients
-
8
-
2
-
1
-
1
-
1
-
2
-
1
-
2
-
3/4
-
10
-
3
-
2
-
-
-
Directions
Egyptian Greens-And-Chicken Stew, This is from Cooking Light Posting for ZWT3 , Good, The cardomom really made a difference For team f Pictures etc to follow once this is published, This is from Cooking Light Posting for ZWT3
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Steps
|
1
Done
|
Combine the First 5 Ingredients in an 8-Quart Dutch Oven or Stockpot, and Bring to a Boil. |
|
2
Done
|
Reduce Heat to Medium, and Cook, Uncovered, For 1 Hour. Remove from Heat. |
|
3
Done
|
Remove the Chicken from the Pan, and Place in a Bowl; Cool. |
|
4
Done
|
Strain the Chicken Broth Through a Cheesecloth-Lined Colander or Fine Sieve Into a Bowl, Reserving Onion; Discard the Remaining Solids. |
|
5
Done
|
Return the Broth to the Pan. Remove the Chicken from the Bones, Discarding Bones; Shred the Chicken Into Bite-Size Pieces. Keep Warm. |
|
6
Done
|
Place Onion in a Bowl, and Mash With a Fork or Potato Masher. |
|
7
Done
|
Add Onion to Broth; Bring to a Boil. Add Spinach to Broth in Batches, Cooking Until Wilted. |
|
8
Done
|
Heat the Oil in a Small Nonstick Skillet Over Medium-High Heat. |
|
9
Done
|
Add Coriander, Salt, and Garlic; Saut 30 Seconds or Until Garlic Begins to Brown. |
|
10
Done
|
Add to Spinach Mixture, and Stir in Lemon Juice. |
|
11
Done
|
Serve Chicken and Spinach Mixture Over Rice. |
