The cold weather calls for something warm, something like this Chicken Spinach Stew. It is the perfect recipe where spinach is the star of the show, creating a full and healthy meal. This dish has a lemony flavor and is usually topped with chickpeas, toasted pinenuts, and chicken. It is commonly enjoyed next to some Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya).
This spinach stew, also known as Sabanekh, is one of the easiest Middle Eastern dishes to cook. Its simple ingredients are transformed into something filling enough to feed and satisfy a family.
It is a hearty, and wholesome comfort dish with an unforgettable taste that you will surely love!
Healthy Nourishing Spinach
A Mediterranean-style spinach stew made with ingredients that are filling, well-balanced, and ideal for serving a big family. There are so many reasons to be absolutely obsessed with this chicken-spinach stew.
Stews are very popular in the Middle East, and spinach is known as a winter vegetable because of its low-calorie content and nutritious attributes. This leafy veggie also benefits your skin, hair, and bones.
A one-cup serving of this stew has at least 4 grams of fiber and 7 mg of iron.
Spinach is rich in magnesium, which boosts your metabolism, regulates your heart rhythm, and maintains blood pressure. It also helps in preventing cancer.
Adding greens to your diet will benefit your health in many ways. It aids in weight loss and bone health. It also contains calcium, which would help keep your bones healthy, including your teeth.
Tips and Notes
Heat the stew in a heavy-bottomed sauté pan; they absorb and transmit heat from the cooktop more evenly, avoiding hot spots that might cause the pine nuts or garlic to burn.
Using fresh spinach instead of frozen adds a lot more prep work, and you will need a larger quantity. You can use frozen spinach instead.
If using fresh spinach, steam it after cooking the pine nut, then remove it from the saucepan and set it aside. Cook the chicken, then add the cooked spinach.
You can store any leftovers in an airtight container in the fridge or in the freezer.
Serve this dish with rice, but make sure to add the right water ratio to the rice (2 cups of water to 1 cup of rice). Be careful not to add too much water to the rice because it can end up mushy and sloppy.
Frequently Asked Questions (FAQs)
Stews are usually served with vermicelli rice. For lower-carb options, try it with quinoa!
This stew freezes well, you can freeze it for up to 2. months in an airtight container. When ready to enjoy just defrost it overnight in the fridge and reheat it on the stovetop or in the microwave.
Let this spinach stew come to room temperature before storing it in the fridge in an airtight container for up to 4 days. The stew also freezes well; just defrost it overnight in the fridge and reheat it on the stovetop or in the microwave.
Secrets to Serving the Greeny-Spinach
Who wouldn’t want a little more green in their life? You may have spinach for breakfast, snacks, appetizers, and main meals. With a variety of cooking methods and flavorings, you may create some very delicious foods!
Spinach can be a great, healthy snack; you can add it to your smoothie along with other greens to boost your energy. It can be served with rice like this recipe or added to pizza or pasta. To enjoy it for breakfast, add it to your omelets, muffin, or bread. And the best of all is this Spinach Fatayer.
A beloved Middle Eastern dish of Spinach and chicken is easy to prepare when using the following ingredients:
Water or broth
Easy Steps to Make this Chicken and Spinach Stew
First, saute the minced onion and garlic with the oil until soft and fragrant.
Then, add the cubed chicken breast and saute.
After that, add the spices and mix well, and cook for 10-12 minutes or till the chicken is no longer pink and chewy.
Now, add the drained chickpeas and the chopped spinach, and mix.
Finally, cover it and let it simmer for 15 minutes.
Transfer the chicken and spinach to a large serving platter, and top it with chickpeas and toasted pinenuts.
Serve it with vermicelli rice Middle Eastern Vermicelli Rice (Ruz Bil Shi’iriya) and extra lemon, and enjoy.
Chicken and Spinach Stew
- 1 pound chicken breasts (or 2 chicken breasts)
- 40 ounces spinach chopped
- 1 can hummus (garbanzo) rinsed and drained
- 1 medium yellow onion
- 5 cloves garlic
- 3 tablespoons olive oil
- 3-4 cups water or broth (depending on how you like it)
- 1 tablespoon chicken bullion
- 1 teaspoon 7 spice
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Aleppo pepper optional
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ Lemon squeezed
- Saute the minced onion and garlic with the oil until soft and fragrant.
- Add the cubed chicken breast and saute.
- Add the spices and mix well, and cook for 10-12 minutes or till the chicken is no longer pink and chewy.
- Add the drained chickpeas and the chopped spinach, and mix.
- Add the water or broth and mix.
- Cover and let it simmer for 15 minutes.
- Serve it with vermicelli rice and extra lemon.
- Heat the stew in a heavy-bottomed sauté pan; they absorb and transmit heat from the cook top more evenly, avoiding hot spots that might cause the pine nuts or garlic to burn.
- Don’t bother using fresh spinach. Using fresh over frozen adds a lot more prep work, and you will need a lot more spinach.