Preparation
- In a large skillet or Dutch oven over medium heat, soften the onion in half of the oil until starting to brown. Add the garlic, chicken and turmeric. Cook for 5 minutes, turning the chicken over to lightly brown on both sides. Season with salt and pepper. Add the broth and bring to a boil. Cover and simmer over low heat for 20 minutes, stirring occasionally.
- Meanwhile, in another large skillet over medium-high heat, cook half of the spinach in the remaining oil until wilted. Add the remaining spinach and cook until all of the cooking liquid has evaporated.
- Add the cooked spinach, prunes and cinnamon to the chicken stew. Cook, uncovered, for 15 minutes. Adjust the seasoning. Serve with saffron-scented basmati rice, if desired.
Note
The prunes will soak up a lot of the chicken broth during, and even after, cooking. Don’t hesitate to add more broth or water as needed.
Comment
Karla A.
Hi Ricardo, I am a user of your page for recipes am very grateful for it I had made a ton of them. This is one from my country that is easy and good Cook chicken, keep the broth Sauce : Chicken broth Miltomates or tomatillos 2 Bunches of green onions 1 bunch of coriander Green pumpkin seeds toasted Sesame seed toasted 2 tortillas for thickening Blend all and fry add the chicken and season
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