Egyptian Greens And Chicken Stew Recipes

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE

Steps:

• Pat the chicken dry and season on both sides with Kosher salt and black pepper.
• In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
• In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
• Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
• Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

EGYPTIAN GREENS-AND-CHICKEN STEW

Steps:

• 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.