Chicken Stew with Prunes and Spinach
- 1 onion, chopped
- 2 tbsp (30 ml) vegetable oil
- 2 garlic cloves, chopped
- 1 1/2 lb (675 g) boneless chicken thighs, each cut into 2 or 3 pieces
- 1/2 tsp ground turmeric
- 1 cup (250 ml) chicken broth
- 10 oz (285 g) baby spinach, coarsely chopped
- 1 1/2 cups (300 g) prunes, pitted
- 1/8 tsp ground cinnamon
- 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.
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.