Parsley Spinach Chicken Stew Recipe

Parsley Spinach Chicken Stew Recipe

  • 1 cup chopped fresh parsley
  • 8 ounces spinach, rinsed and chopped
  • 1 onion, chopped
  • 1 potato, cubed
  • 4 skinless, boneless chicken breasts
  • 6 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 1 cup water
  • 3 tablespoons fresh lemon juice
  1. In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
  2. Heat the other 2 tablespoons of olive oil in a large pot. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato paste. Bring all to a boil and let boil for 10 minutes.
  3. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to a boil and let boil for 10 more minutes. Serve with steamed rice if desired.
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