lebanese chicken stew

Braised Chicken with Spinach

serves 6-8

INGREDIENTS:

4 tbsp olive oil

4 tbsp butter

2 large onions, thinly sliced

1/2 head of garlic, minced

16 green cardamom pods, lightly crushed

2 tsp ground coriander

1/2 tsp crushed red pepper flakes

2 cups chicken broth

2 cups water

2 lbs skinless, boneless chicken thighs

2 large bunch mature spinach, trimmed
coarse salt and pepper

Pickled red onions

METHOD:
1. In a medium pot, heat olive oil and butter over medium. Add onions and cook for 10 minutes until soft. Season chicken and set aside.

2. Add garlic, cardamon, coriander and red pepper flakes and cook for another 3-4 minutes until fragrant.

3. Increase heat and add chicken broth and water. Scrape up any fond to make sure sure nothing is sticking to the bottom of the pot. Bring to a boil and add chicken.

4. Cover and reduce heat to simmer for 35-40 minutes, stirring occasionally, until the chicken is very tender. Remove chicken and place in a deep serving dish on one side.

6. Bring remaining stewing liquid to a boil and add the spinach. Cook until just wilted, about 1-2 minutes. Transfer spinach to the other side of the serving dish. Gently pour remaining stewing liquid over the chicken. Top with pickled red onions and serve with rice.