Subj : 23's Top 50 Recipes - 45
To   : All
From : Dave Drum
Date : Thu Jan 11 2024 16:46:49

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
          +=OR=+
 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
          +=OR=+
 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

 Uncle Dirty Dave's Archives

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