Name: Braised Chicken and Spinach Stew
Yield: 4 servings
Ingredients: 1 small red onion, thinly sliced; 2 Tbsp. fresh lemon juice; Kosher salt; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. unsalted butter; 1 large yellow onion, thinly sliced; 4 garlic cloves, thinly sliced; 8 green cardamom pods, lightly crushed; 1 tsp. ground coriander; ¼ tsp. crushed red pepper flakes; 1 large bunch mature spinach, trimmed, or one 10-oz. package frozen whole-leaf spinach, thawed; 1 lb. skinless, boneless chicken thighs; Steamed white rice and pita chips (for serving)

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Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

Molokhia, a braised chicken and greens dish popular in Lebanon and Egypt, inspired this riff on chicken soup. The citrus notes of cardamom and coriander lend brightness to the broth, and a one-two punch of salt and acid by way of crunchy pita chips and pickled red onion finish the dish off.

Recipe notes

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