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

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