Recipes:
# Middle Eastern Chicken
## INGREDIENTS
1 large clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon cumin
2 tablespoons olive oil
3 pounds chicken thighs
1/4 cup chopped green onions
1 cup drained canned chick-peas
2 1/2 tablespoons lemon juice
2/3 cup water
1 cup packed spinach leaves
SERVES 4
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## Make Ahead
Prepare this dish the day before and store, covered, in the refrigerator. The flavors will develop as it rests. Reheat before serving.
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## VARIATION
For a more elegant dish, substitute lamb stew meat for the chicken thighs.
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### 1
Mix garlic, salt, cumin and olive oil together. Brush chicken pieces with the mixture. Refrigerate, covered, for 15 minutes.
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### 2
Preheat a large skillet over medium-high heat. Arrange chicken in skillet. Add green onions. Cook until lightly browned on all sides, about 15 minutes.
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### 3
Reduce the heat. Add chick-peas, lemon juice and water. Cook, covered, for 30 minutes.
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### 4
Add spinach and mix gently. Cook, uncovered, for 10 minutes longer or until spinach is done.
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## Make It Quicker
• Using a garlic press is a quick and easy way to mince garlic. Simply place unpeeled garlic in the press and squeeze firmly.
• Use frozen chopped chives in place of the green onions.
