Ingredients
1 cup chopped fresh parsley8 ounces spinach, rinsed and chopped1 onion, chopped1 potato, cubed4 skinless, boneless chicken breasts6 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon ground turmeric2 tablespoons tomato paste1 cup water3 tablespoons fresh lemon juice
Directions
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, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast.
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