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Egyptian Greens-and-Chicken Stew

Yield 4 servings (serving size: 3 ounces chicken, 2 1/2 cups spinach mixture, and 1/2 cup rice)
Meloukhia, a leafy green very popular in rural Egypt, is traditionally the base of this dish. Because it's sometimes hard to find, we've replaced it with a similar yet more subtly flavored green: spinach.


  • 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

Nutrition Information

  • calories 302
  • caloriesfromfat 20 %
  • fat 6.7 g
  • satfat 1.2 g
  • monofat 3.2 g
  • polyfat 1.2 g
  • protein 25.3 g
  • carbohydrate 36.4 g
  • fiber 7 g
  • cholesterol 60 mg
  • iron 5.8 mg
  • sodium 620 mg
  • calcium 186 mg

How to Make It

  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; sauté 30 seconds or until garlic begins to brown. Add to spinach mixture, and stir in lemon juice. Serve chicken and spinach mixture over rice.