Chicken stew with spinach and feta – Delicious and nutritious!

Greek-cuisine-inspired delicious and very nutritious chicken stew with spinach and feta that will rock your world!

Chicken stew with spinach and feta – Delicious and nutritious!

Prep: 30m | Cook: 30m | Total: 1h | Serves: 4-6

Ingredients:

1 medium-size Chicken (about 1,5kg)
400g Spinach, washed and cleaned
100g Chard, (Optional, whenever it’s in season)
2 large onions, finely chopped
10 spring onions, cut into rings
1 cup Dill, finely chopped
1/3 cup Orzo, (optional)
Juice of 2 lemons
4 Tbsp Olive oil
50g Feta, crumbled (for each serving)
1 generous pinch of Salt
Freshly ground black pepper

Instructions:

Start with cleaning and then washing the spinach and the chard.
Let them drain their waters on a strainer, or use a kitchen towel to pat them dry if you prefer.
While you let it drain, prepare the rest of the ingredients. Finely chop the onions, wash and finely cut the dill, the spring onions, crumble the Feta cheese, and set them aside.
For the Spinach saute: Add the onion with the olive oil in a pot over high heat and sauté it until it becomes transparent, then add the spring onions, the dill, and give them a good stir.
Add the spinach and chard slowly in batches while stirring until you incorporate them all into the pot.
This light sauté procedure will take no longer than 1 or 2 minutes. The spinach is ready as soon as it withers. Spinach loses its taste the more you cook it so make sure you only apply a light sauté.
Season the spinach with a generous pinch of salt and black pepper as soon as it withers, and you should not season it again until you are ready to serve this stew.
Move the sautéed spinach to a strainer and let it drain its juices for about 1 hour. You will save that juice and incorporate it with the chicken broth at the end.
For the chicken broth: You can use 1L store-bought Chicken broth or follow the instructions for this simple recipe for a homemade chicken broth: Cut the chicken into portions and add them to a cold pot with no more than 1,5 L water. To extract the maximum flavor from the chicken the water needs to be cold.
Bring it to a boil over high heat and then reduce the heat letting it simmer for 30 to 40 minutes depending on the size of the chicken, until it is cooked.
Remove the chicken parts from the broth and keep them in a bowl covered.
Strain the broth, add it into a clean pot with the lemon juice, and bring to a boil over high heat.
Optional step: Pour the orzo into the boiling broth, give it a good stir and reduce the heat to low letting it simmer for 10-15 minutes, then turn off the heat and set it aside.
Add the spinach juice which you have drained inside the chicken broth and stir to combine.
I season the chicken parts with salt and pepper just before I add them to my plate.
I keep the chicken parts, chicken broth, and the sautéed spinach separate and I assemble them all together when I plate this stew.
To serve this stew place 2-3 Tbsp from the sautéed spinach into the bottom of a bowl, then add the chicken breasts, pour the chicken broth on top and lastly sprinkle the crumbled feta.

Notes:

Every time I make spinach pie I save the juices from the drained spinach, I add them in ice cubes and keep them in the freezer for whenever I plan to make this soup. Two batches of spinach juice are better than one! I will update this post with a link to spinach pie recipe as soon as I post it.

Nutrition Facts Disclaimer

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!