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Egyptian stew with vegetables and chicken recipe

This Egyptian stew with vegetables and chicken recipe is easy and tasty Egyptian stew with vegetables and chicken Ingredients: "8 cups water 2 cardamom peel 1 / 2 (2 ½) kilo of chicken, braised 1 large onion, cut in half 1 bay leaf 2 (250 gr.) Packages fresh spinach 1 box. olive soup 2 boxes. grated fresh coriander 3 / 4 box. fresh salt 10 cloves garlic, molten 3 box. fresh lemon juice fresh 2 cups hot cooked rice " Instructions: Mix the first 5 ingredients in a 7.5 liter pot and allow to get a boil. Reduce temperature to medium and let cook for one hour xeskepasto. Remove from the heat, remove chicken and let cool. Strangixte a toulpani or a very thin colander in the chicken broth in a bowl. Discard the solids. Replace the broth in saucepan. Remove and discard the bones from chicken and cut it into boukitses. Keep warm. Place the onion in a bowl and poltopoiiste it with a fork or a potato dish pulping. Add the onion to the broth and allow to come to a boil. Add to doses spinach and let cook until Marathi. Heat the oil in a small non skillet at medium heat. Add the coriander, salt and garlic and tsigariste for 30 seconds or until garlic to rodizei. (This mixture of salt-garlic-coriander called Ta'liya). Pour in the mixture of spinach and add the lemon juice stirring. Serve the chicken and spinach mixture from over rice.

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