Source: Melanie Garnett Distribution
Cook Time: Number of Servings:

 1 Clove Garlic, minced
 3/4 Tsp Salt
 1/2 Tsp Cumin
 2 Tbsp Olive Oil
 3 Pounds Boneless Chicken Thighs
 1/4 Cup Green Onions,chopped
 1 Cup Chick Peas, drained
 2 1/2 Tbsp Lemon Juice
 2/3 Cup Water
 1 Cup Spinach

Instructions:
Mix garlic, salt, cumin and olive oil together.  Brush chicken
pieces with mixture.  Refrigerate covered for 15 minutes. 
Preheat a large skillet over medium-high heat.  Arrange
chicken in skillet.  Add green onions.  Cook until lightly brown
on all sides, about 15 minutes.  Reduce heat and add chick
peas, lemon juice and water.  Cook covered for 30 minutes. 
Add packed spinach leaves and mix gently.  Cook uncovered
for 10 minutes or until spinach is done.