Tunisian Mloukhiya-Inspired Chicken Rice

Ingredients

• 1 1/4 lb boneless chicken thighs, cut into chunks
• 10 cups chopped spinach
• 3 tbsp olive oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2 tsp ground coriander
• 1 tsp coarsely ground black pepper
• 2 bay leaves
• 2 tbsp tomato paste
• 3 cups chicken stock
• 1 1/2 cups rice, for serving
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Pat the chicken dry and season it with salt and pepper. Heat 1 tablespoon of the oil in a heavy pot over medium-high heat and brown the chunks in two batches for 4 to 5 minutes each, then lift them out.
2. Add the remaining oil and the onion and cook for 8 minutes until soft and deeply golden, scraping up the browned residue.
3. Add the garlic, coriander, and black pepper and stir for 1 minute, then the tomato paste for 2 minutes until it darkens.
4. Add the spinach in large handfuls, letting each batch collapse before the next goes in, then pour in the stock and add the bay leaves.
5. Return the chicken, bring to a simmer, cover, and cook over the lowest heat for 45 minutes to 1 hour, stirring occasionally.
6. The dish is ready when the greens have darkened almost to black and the sauce is thick, glossy, and no longer tastes of raw leaf. This long, slow cook is the whole method and cannot be shortened.
7. Meanwhile rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes.
8. Check the chicken has reached 165F (74C), discard the bay leaves, season with salt and lemon, and serve over the rice with the cilantro and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.