1. Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil. 2. Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat. 3. Remove the chicken from the pan, and place in a bowl; cool. 4. Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids. 5. Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm. 6. Place onion in a bowl, and mash with a fork or potato masher. 7. Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted. 8. Heat the oil in a small nonstick skillet over medium-high heat. 9. Add coriander, salt, and garlic; sauté 30 seconds or until garlic begins to brown. 10. Add to spinach mixture, and stir in lemon juice. 11. Serve chicken and spinach mixture over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
