Middle Eastern Chicken

My first wife has always been an amazing cook and this Middle Eastern Chicken recipe was one of my favorite things she made when we were married. I am thankful that she shared her recipe with me as it is delicious 🙂


  • 3 pounds boneless, skinless chicken thighs
  • 1 large clove garlic; minced
  • 3/4 teaspoon salt
  • 1 teaspoon cumin
  • 3 tablespoon olive oil
  • 1/4 cup chopped green onion
  • 1 can chick peas; drained
  • 3 tablespoons lemon juice
  • 2/3 cup water
  • 4-5 ounces fresh spinach or baby spinach leaves


  1. In a small bowl, mix garlic, salt, cumin and olive oil.
  2. Brush chicken with oil mixture, cover and refrigerate 30 minutes.
  3. Preheat large skillet over med-high heat then arrange chicken and add green onions.
  4. Cook until golden on both sides; about 15 minutes.
  5. Reduce heat to low-med heat. Add chick peas, lemon juice and water.
  6. Cover and cook for 30 minutes.
  7. Stir in spinach and cook 10-15 minutes or until spinach is done.
  8. Serve with Royal Blend, wild or your favorite type of rice.


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