Egyptian Greens and Chicken Stew

Experience the vibrant flavors of the Middle East with this Egyptian Greens and Chicken Stew, a hearty yet nourishing dish that combines tender chicken thighs with nutrient-packed greens like Swiss chard or spinach. Infused with aromatic spices such as ground coriander and cumin, and brightened with a squeeze of fresh lemon juice, this one-pot wonder delivers an authentic taste of Egyptian cuisine right to your table. Slow-simmered in a rich chicken stock, the dish is finished with sautéed fresh coriander for an earthy, fragrant touch. Perfectly balanced and soul-warming, it’s a versatile meal that pairs beautifully with warm bread or fluffy steamed rice, making it an ideal choice for family dinners or gatherings.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 large onion
• 4 garlic cloves
• 1 bunch fresh coriander (cilantro)
• 300 grams Swiss chard or spinach
• 2 tablespoons butter or ghee
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

Directions

Step 1

Begin by finely chopping the onion, mincing the garlic, and roughly chopping the fresh coriander and Swiss chard (or spinach).

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened and golden, about 5-7 minutes.

Step 3

Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.

Step 4

Cut the chicken thighs into bite-sized pieces and season them with salt and pepper. Add the chicken to the pot and brown it on all sides for about 7-10 minutes.

Step 5

Stir in the ground coriander and cumin, ensuring the spices coat the chicken and vegetables evenly.

Step 6

Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 25 minutes.

Step 7

While the stew is simmering, melt the butter (or ghee) in a separate skillet over medium heat. Add the chopped coriander and Swiss chard to the skillet, cooking until the greens are wilted and fragrant, about 3-4 minutes.

Step 8

Once the chicken is tender, add the sautéed greens to the stew. Stir well to incorporate and let it simmer uncovered for another 5-7 minutes to allow the flavors to meld.

Step 9

Just before serving, stir in the fresh lemon juice for a bright, tangy finish.

Step 10

Serve the Egyptian Greens and Chicken Stew hot with warm bread or over steamed rice, and enjoy!

Nutrition Facts

Serving size	1991.8 grams (1991.8g)

Amount per serving	% Daily Value*
Calories	951

Total Fat 65.50g	84%
Saturated Fat 18.50g	93%
Polyunsaturated Fat 16.80g
Cholesterol 146mg	49%
Sodium 3530mg	153%
Total Carbohydrate 38.80g	14%
Dietary Fiber 11.10g	40%
Total Sugars 14.60g
Protein 62.00g	124%

Vitamin D 17IU	85%
Calcium 382mg	29%
Iron 15mg	85%
Potassium 1740mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 25.0%

Carbs: 15.6%