Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
INGREDIENTS (for 5 servings):
- 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
In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
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.
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.