- 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 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.
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.