Chicken Stew With Dried Limes - Dining and Cooking

6 bone-in chicken thighs, skin removed
Salt
pepper to taste
2 tablespoons olive oil
2 medium onions, roughly chopped
2 cloves garlic, minced
6 cups low-sodium chicken stock
4 dried limes, well washed and pierced several times with a fork or a sharp knife
3 tablespoons tomato paste
½ cup basmati rice
1 bunch chives, chopped
1 bunch (about 1 pound) mature (not baby) spinach, well washed, ribs removed and leaves roughly chopped
4 radishes, stemmed and very thinly sliced
2 scallions, trimmed and very thinly sliced
½ cup mint leaves, roughly chopped
½ cup walnuts, roughly chopped
2 cups Greek yogurt for serving

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1016 calories; 66 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 18 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 63 grams protein; 277 milligrams cholesterol; 1317 milligrams sodium

4 to 6 servings

Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.

45 minutes