Braised Chicken and Spinach Stew

healthyish red onion lemon juice butter onion garlic cardamom coriander red pepper spinach chicken rice pita chips stew

Chris Morocco

4 servings

Source

Ingredients

1 small red onion, thinly sliced

2 Tbsp. fresh lemon juice

Kosher salt

2 Tbsp. extra-virgin olive oil

2 Tbsp. unsalted butter

1 large yellow onion, thinly sliced

4 garlic cloves, thinly sliced

8 green cardamom pods, lightly crushed

1 tsp. ground coriander

¼ tsp. crushed red pepper flakes

1 large bunch mature spinach, trimmed, or one 10-oz. package frozen whole-leaf spinach, thawed

1 lb. skinless, boneless chicken thighs

Steamed white rice and pita chips (for serving)

Method

Combine red onion, lemon juice, a large pinch of salt, and 2 Tbsp. water in a small bowl. Let sit until ready to serve.

Heat oil and butter in a large saucepan over medium until butter is melted. Add yellow onion and cook, stirring occasionally, until very soft, 8–10 minutes. Add garlic, cardamom, coriander, and red pepper flakes and cook, stirring occasionally, until very fragrant and garlic is softened, about 4 minutes. Add spinach a handful at a time, stirring constantly and letting each batch wilt before adding more (if you’re using frozen, add all at once and cook until heated through). Add chicken and 2 cups water. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until chicken is cooked through and shreds easily, 35–45 minutes.

Transfer chicken to a cutting board and shred into large pieces with 2 forks or spoons; season with salt.

Divide chicken, greens, and broth among bowls. Mound a big spoonful of rice over and top with drained pickled red onions and crushed pita chips.