Melokiyah Madness-egyptian Greens-with-chicken Ste... Recipe

Directions:

1. Combine first 5 ingredients in an 8-quart stock pot and bring to a boil.
2. Reduce heat to medium and cook, uncovered, for one hour. Remove from heat and remove the chicken and let cool.
3. Strain the chicken broth through cheesecloth or fine sieve, into a bowl.
4. Discard the remaining solids.
5. Return the broth to the pan.
6. Remove the chicken bones, discard bones and shred the chicken into bite-sized pieces. Keep warm.
7. (Note: I cooked my chicken a day ahead and cooled the broth in the refrigerator, so that I could remove the excess fat from the top.)
8. Place onion in a bowl and mash with a fork or potato masher.
9. Add onion to broth and bring to a boil.
10. Add spinach to broth in batches, cooking until wilted.
11. Heat the oil in a small, non-stick skillet over medium-heat.
12. Add the coriander, salt and garlic, saute 30 seconds or until garlic begins to brown.
13. (This garlic-salt-coriander mixture is called Tanbiya).
14. Add to spinach mixture and stir in lemon juice.
15. Serve chicken and spinach mixture over rice.