• 23's Top 50 Recipes - 45

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:43:14 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemony Greek Chicken, Spinach And Potato Stew
    Categories: Poultry, Vegetables, Greens, Potatoes, Herbs
    Yield: 4 servings

    1/4 c Extra-virgin olive oil
    1 Red or yellow onion; fine
    - chopped
    8 lg Garlic cloves; smashed, fine
    - chopped
    1 1/2 ts Coarse kosher salt; more to
    - taste
    1 lb Ground chicken
    1 tb (heaping) rough chopped
    - fresh rosemary
    1 1/2 ts Dried rosemary
    1 1/2 ts Dried oregano
    1 ts Red-pepper flakes
    Black pepper
    1 1/2 lb Yukon gold potatoes;
    - scrubbed, in 1/2" chunks
    6 c Chicken broth
    Juice of 1 large lemon (abt
    - 1/4 c juice)
    8 oz Bunch mature spinach;
    - w/stems, chopped
    1 1/2 c Frozen leaf spinach
    1/4 c Lightly packed roughly
    - chopped dill
    Crumbled feta and crushed
    - pita chips; for topping

    In a large pot or Dutch oven, warm the oil over high
    heat. Add the onion, garlic and salt and cook, stirring,
    until the onion and garlic are softened and just
    starting to brown, 5 minutes. (Decrease the heat to
    medium-high if necessary to prevent scorching.)

    Decrease the heat to medium-high and add the chicken,
    rosemary, oregano, red-pepper flakes and several
    generous grinds of black pepper. Cook, breaking up the
    chicken into crumbles, until the meat starts to lose its
    translucent pinkness and is turning white, about 2
    minutes. Add the potatoes and stir well to combine. Add
    the chicken broth and half the lemon juice, scraping up
    any browned bits on the bottom. Bring to a rolling boil
    and then lower the heat to maintain a very brisk simmer.
    Simmer until the potatoes are nearly tender, 15 minutes.

    Add the spinach and dill, to taste. Continue to simmer
    briskly until the potatoes are tender, about 5 minutes
    more. Taste and add some or all of the remaining lemon
    juice, as well as more salt and pepper, if desired.
    Serve in bowls topped with feta and crushed pita chips.

    By: Sarah DiGregorio

    Yield: 4 to 5 servings

    RECIPE FROM: https://cooking.nytimes.com

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