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.

How to Make It

Step 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.

Step 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.

Step 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.

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