Egyptian Greens and Chicken Stew
Experience the vibrant flavors of the Middle East with this Egyptian Greens and Chicken Stew, a hearty yet nourishing dish that combines tender chicken thighs with nutrient-packed greens like Swiss chard or spinach. Infused with aromatic spices such as ground coriander and cumin, and brightened with a squeeze of fresh lemon juice, this one-pot wonder delivers an authentic taste of Egyptian cuisine right to your table. Slow-simmered in a rich chicken stock, the dish is finished with sautéed fresh coriander for an earthy, fragrant touch. Perfectly balanced and soul-warming, it’s a versatile meal that pairs beautifully with warm bread or fluffy steamed rice, making it an ideal choice for family dinners or gatherings.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 large onion
- 4 garlic cloves
- 1 bunch fresh coriander (cilantro)
- 300 grams Swiss chard or spinach
- 2 tablespoons butter or ghee
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
Instructions
Begin by finely chopping the onion, mincing the garlic, and roughly chopping the fresh coriander and Swiss chard (or spinach).
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened and golden, about 5-7 minutes.
Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
Cut the chicken thighs into bite-sized pieces and season them with salt and pepper. Add the chicken to the pot and brown it on all sides for about 7-10 minutes.
Stir in the ground coriander and cumin, ensuring the spices coat the chicken and vegetables evenly.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 25 minutes.
While the stew is simmering, melt the butter (or ghee) in a separate skillet over medium heat. Add the chopped coriander and Swiss chard to the skillet, cooking until the greens are wilted and fragrant, about 3-4 minutes.
Once the chicken is tender, add the sautéed greens to the stew. Stir well to incorporate and let it simmer uncovered for another 5-7 minutes to allow the flavors to meld.
Just before serving, stir in the fresh lemon juice for a bright, tangy finish.
Serve the Egyptian Greens and Chicken Stew hot with warm bread or over steamed rice, and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
