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 cl Garlic; smashed, fine
           - chopped
  1 1/2 ts Coarse kosher salt; more to
           - taste
      1 lb Ground chicken
      1 tb Fresh rosemary; rough
           - chopped, heaping -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
      1 lg Lemon; juice of (1/4 c)
      8 oz Bunch mature spinach;
           - with stems, chopped -OR-
  1 1/2 c  Frozen leaf spinach
    1/4 c  Dill; roughly chopped,
           - lightly packed
           Topping:
           Feta; crumbled
           Pita chips; crushed
 
  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.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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