1 (3 to 4 lb.) chicken, cut up
1 lg. carrots, peeled and sliced
2 tsp. ground coriander
3 (10 oz.) pkgs. frozen spinach or collard greens
1 lg. onion, chopped
1 clove minced garlic
3 tbsp. butter

Put chicken in pieces in large pot with onion, carrots and cover with water. Simmer one hour. Remove chicken and save onion and carrots. Discard stock and melt butter in large fry pan. Add salt, garlic and coriander. Brown chicken on all sides, remove from pan. Place thawed greens in fry pan, cover with layers of browned chicken. Cover and simmer for 15 to 25 minutes. Serve with rice.