One-Pot Chicken with Spinach (Mediterranean Style)

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often cheaper.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is often less expensive.

Place washed spinach on a cutting board and roughly chop it.

Add chopped spinach to a large saucepan along with butter.

Cook spinach for about 2 to 3 minutes until tender.

Transfer spinach to a bowl with ice cold water to blanch.

Discard the cooking water and leave spinach in cold water for a minute.

Transfer spinach to a colander and press to remove excess liquid.

Peel and finely chop the onion.

Peel and crush the garlic cloves using a mortar and pestle or garlic press.

Cut the chicken into bite-sized cubes or slices.

Add olive oil to a saucepan and heat it.

Add crushed garlic to the heated oil and fry for 30 seconds.

Add diced onion and fry for about 2 to 3 minutes until translucent.

Add cubed chicken breast and stir.

Season with salt, black pepper, coriander powder, and turmeric powder.

Sauté chicken for 8 to 10 minutes until slightly browned and about 90% cooked.

Chop the pre-cooked spinach on a cutting board (optional).

Add chopped spinach to the saucepan and stir well to combine.

Sauté for a minute to allow flavors to come together.

Add water, a broth cube, and cooking cream to the saucepan.

Stir well and bring to a gentle simmer.

Once bubbling, reduce heat to low, close the lid, and simmer for 12 to 15 minutes.

Prepare any side dishes, such as Arabic butter rice or fragrant rice.

Toast pine nuts or almonds in a small pan without oil if desired.

Serve the stew in the saucepan or transfer to a large bowl.

Garnish with toasted nuts and serve with rice and cut-up lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens