LEMONY GREEK CHICKEN, SPINACH AND POTATO STEW

Jan 15

Brrrr. It is cold out this week. Here is a lemony Greek chicken, spinach, and potato stew recipe that has become a favorite!

Ingredients:

¼ cup extra-virgin olive oil
1 red or yellow onion, finely chopped
8 large garlic cloves, minced (smash then finely chop)
1 ½ teaspoons of kosher salt
1 pound ground chicken
1 tablespoon roughly chopped fresh rosemary or 1 ½ teaspoons dried
1 ½ teaspoon dried oregano
1 teaspoon red pepper flakes
Fresh black pepper, preferably to grind
3 medium Yukon gold potatoes, scrubbed and chopped into ½ inch chunks
6 cups chicken broth
Juice of one large lemon
1 bunch of fresh spinach, chopped, or 1 ½ cups of frozen spinach (frozen works great)
¼ to 1/3 cup roughly chopped dill
Crumbled feta for serving
Crumbled pita chips or your favorite toasted bread for serving

In a large pot or Dutch oven, heat the oil over medium heat then add the onion, garlic, and soft. Cook for about 5 minutes or until it just starts to turn brown.
Turn down the heat slightly, then add the ground chicken, rosemary, oregano, and red pepper flakes. Then, add a few grinds of fresh black pepper.
Break up the ground chicken and cook until it starts to turn white and lose its pinkness.
Add the potatoes and stir well.
Add the chicken broth and half the lemon juice. Scrape the bottom of the pot or Dutch oven to loosen any of the ground chicken or onions.
Bring to a boil, then reduce and simmer for about 15 minutes or until the potatoes are tender.
Add the spinach and dill. (We used kale because it's what we had. Still delicious).
Cook at a brisk simmer for a few more minutes (if using frozen spinach, check to see if it's nice and thawed/hot), then add more lemon juice, salt, and pepper to your liking.
Put into bowls and top with the crumbled feta. Add pita chips if you like, or eat with your favorite toasted bread.

You'll love this recipe during the cold weather!
Recipe courtesy of NYT Cooking

Thomas Duer