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Egyptian stew with vegetables and chicken recipe
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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 ) 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 "

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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