Nov 01 2008
Poppies Chicken and Greens
Half a pound of collard greens
Half a pound of spinach
Teaspoon of pumpkin spice (1/2 teaspoon of nutmeg and cinnamon can be used)
1 Clove of garlic, pressed
A quarter of a yellow onion, diced
2 sprigs of rosemary
A quarter teaspoon of oregano
An eighth teaspoon of thyme
A quarter cup of dry white wine
1 whole chicken
2 cups of cooked Basmati rice
Throw all ingredients except for greens and spinach into a large pot; cover the chicken with water till its 1 inch above the top of the chicken. Bring to a boil for 30 minutes, then turn down to simmer and cook chicken until meat falls off bone. About 1 hour simmering time. Remove Chicken bones and return meat to pot.
Ten minutes before simmering time is over. Boil greens and spinach with 2 cups of chicken stock made from above.
When greens and spinach are done place half a cup of Basmati rice in a deep dish, place greens and spinach on top of rice, then place shredded chicken on top of rice, arrange onion slices around the outside of the rice, then ladle broth into dish.
This goes great with a rustic olive loaf and a dry white wine.
