Egyptian Greens-And-Chicken Stew

• 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

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

water, cardamom pods, chicken, onion, bay leaf, fresh spinach, olive oil, ground coriander, salt, garlic, lemon juice, rice

Taken from www.myrecipes.com/recipe/egyptian-greens-and-chicken-stew (may not work)