Greek Spinach and Chickpeas

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This light, lively vegetable side dish comes together in minutes.

SERVES4 to 6

Greek Spinach and Chickpeas

WHY THIS RECIPE WORKS

For this Greek-inspired side dish, we wanted chickpeas tossed with a tangle of wilted spinach in a vibrant lemon-and-dill-flavored broth. We started by heating sliced garlic and red pepper flakes in olive oil to infuse the oil with savory, ... Read More

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

*

BEFORE YOU BEGIN

Vegetable broth can be substituted for the chicken broth, if desired.

1

INSTRUCTIONS

Combine oil, garlic, and pepper flakes in Dutch oven and cook over medium heat until garlic is golden brown, 3 to 5 minutes.

2

Stir in 1 can drained chickpeas, 1 can chickpeas and their liquid, spinach, broth, and salt. Increase heat to medium-high and cook, stirring occasionally, until spinach is wilted and liquid is slightly thickened, about 5 minutes. Off heat, stir in dill and lemon juice. Season with salt and pepper to taste. Transfer to shallow platter and drizzle with extra oil. Serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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