Parsley Spinach Chicken Stew

Ingredients

• 1 cup parsley fresh chopped
• 0.3 teaspoon ground turmeric 
• 3 tablespoons juice of lemon fresh
• 6 tablespoons olive oil 
• 1  onion chopped
• 1  potatoes cubed
• 0.3 teaspoon salt 
• 4  chicken breasts boneless skinless
• 8 ounces pkt spinach rinsed chopped
• 2 tablespoons tomato paste 
• 1 cup water 

Equipment

• frying pan
• pot

Directions

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