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.

Recipe by Cooking Light May 2001


Recipe Summary

4 servings (serving size: 3 ounces chicken, 2 1/2 cups spinach mixture, and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

302 calories; calories from fat 20%; fat 6.7g; saturated fat 1.2g; mono fat 3.2g; poly fat 1.2g; protein 25.3g; carbohydrates 36.4g; fiber 7g; cholesterol 60mg; iron 5.8mg; sodium 620mg; calcium 186mg.