Parsley Spinach Chicken Stew

Ingridients

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

Directions

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.