Parsley Chicken Spinach Stew

Ingredients

• 1 cup chopped fresh parsley
• 8 ounces spinach, rinsed and chopped
• 1 onion, chopped
• 1 small swede, cubed
• 4 skinless, boneless chicken breasts
• 6 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 1 ltr water
• 3 tablespoons fresh lemon juice

Method

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. Stir it occasionally until tender. Add the chicken breasts and brown both sides of each breast. Cut into bite sized pieces if you like. 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 swede. 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.