Egyptian Greens And Chicken Stew Recipes

Steps:

• Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
• Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Steps:

• Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Steps:

• Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil.
• Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat.
• Remove the chicken from the pan, and place in a bowl; cool.
• Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids.
• Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm.
• Place onion in a bowl, and mash with a fork or potato masher.
• Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted.
• Heat the oil in a small nonstick skillet over medium-high heat.
• Add coriander, salt, and garlic; sauté 30 seconds or until garlic begins to brown.
• Add to spinach mixture, and stir in lemon juice.
• Serve chicken and spinach mixture over rice.

Steps:

• In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
• Bring to a boil; reduce heat, cover and cook about 8 minutes.
• Add tomatoes and zucchini and cook briefly.
• Add garbanzo beans and red pepper.
• Cover and cook until heated through.
• Serve over steaming bowls of couscous.