Ingredients
8 cups water
2 cardamom pod
1 (2 1/2 lb) whole chicken, skinned
1 large onion, halved
1 bay leaf
2 (10 ounce) packages fresh spinach
1 tablespoon olive oil
2 teaspoons ground coriander
3/4 teaspoon salt
10 garlic clove, crushed
3 tablespoons fresh lemon juice
2 cups hot cooked rice

Directions
Combine the first 5 ingredients in an 8-quart Dutch oven or stockpot, and bring to a boil.

Reduce heat to medium, and cook, uncovered, for 1 hour. Remove from heat.

Remove the chicken from the pan, and place in a bowl; cool.

Strain the chicken broth through a cheesecloth-lined colander or fine sieve into a bowl, reserving onion; discard the remaining solids.

Return the broth to the pan. Remove the chicken from the bones, discarding bones; shred the chicken into bite-size pieces. Keep warm.

Place onion in a bowl, and mash with a fork or potato masher.

Add onion to broth; bring to a boil. Add spinach to broth in batches, cooking until wilted.

Heat the oil in a small nonstick skillet over medium-high heat.

Add coriander, salt, and garlic; sauté 30 seconds or until garlic begins to brown.

Add to spinach mixture, and stir in lemon juice.

Serve chicken and spinach mixture over rice.

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