1 tablespoon vegetable oil
1 cup chopped onion
1 3-4 lb. whole chicken or 12 chicken legs
3 cups chicken broth
6 ounces long-grain white rice
2 eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 cup lemon juice
4 cups frozen chopped spinach, thawed
2 teaspoons dillweed
In a large saucepan, heat oil. Add onions and sauté until tender. Add chicken;
brown on all sides. Remove chicken to a plate. Add chicken broth and rice to
saucepan; stir until rice grains are separated.
Return chicken to the saucepan; cover and simmer for 15
minutes or until drumsticks are cooked through.
In a small bowl, combine eggs, flour, and lemon juice; whisk until well blended.
With a slotted spoon, remove chicken to a plate; keep warm. Add spinach and dill
to the rice mixture; cook for 5 minutes, stirring frequently, until rice has
absorbed all the liquid in the pan. Pour in egg mixture; cook, stirring
constantly, until heated through.
Spoon rice mixture onto a serving platter; top with chicken.
Garnish with lemon slices, if desired.