Chicken and Spinach Stew

    1 hour 40 min

    This stew is a meal in itself. It has chicken breasts, potatoes, spinach and parsley. It's a wonderful dish to serve during the winter months, when it's cold and bitter outside.

    57 people made this

    Serves: 4 

    • 60g fresh parsley, chopped
    • 225g fresh spinach, rinsed and chopped
    • 1 onion, chopped
    • 1 potato, cubed
    • 4 skinless, boneless chicken breast fillets
    • 6 tablespoons olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground turmeric
    • 2 tablespoons tomato puree
    • 250ml water
    • 3 tablespoons fresh lemon juice

    Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

    1. In a medium size frying pan, heat 4 tablespoons of the olive oil. Add the parsley and spinach and fry until wilted. Set aside.
    2. Heat the other 2 tablespoons of olive oil in a large saucepan. Add the onion and saute, stirring occasionally, until tender. Add the chicken breasts and brown both sides of each breast. Add the salt, turmeric, fried parsley/spinach, water and tomato puree. Bring all to the boil and let boil for 10 minutes.
    3. Add the cubed potatoes. Cover and let cook over low heat for 1 to 2 hours. Add the lemon juice, bring to the boil and let boil for 10 more minutes. Serve with steamed rice if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (41)


    I thought this recipe was just all right but my boyfriend quite likes it so I'll rate it 4 stars. It is definitely good enough for us to eat it for lunch several days in a row. I am not sure how this turned out soupy for other reviewers as mine actually needed extra water and still came out fairly thick and stewy. The secret may be in the cooking time, I did let mine simmer for over an hour as the recipe suggests. I had to use bone-in tights as that was the only thing left in the shop but I think that actually added to the flavour. Picked the bones out once the meat was soft. I added some extra tomato puree and lots of garlic powder to compliment the spinach, and I think the lemon is a key ingredient - add plenty. Very nice on rice and loved it on mash.  -  23 Jan 2007  (Review from Allrecipes US | Canada)


    Fantastic! After overeating during the holidays, my husband and I were craving something green and good for us. This was it. I even subbed ketchup for tomato paste, cayenne pepper for turmeric, added more salt, some pepper, and sprinkled a little fresh grated parm on top when serving. We loved it! Comfort food at its best - and good for us too!  -  12 Jan 2002  (Review from Allrecipes US | Canada)


    Delicious and forgiving. I didn’t sauté the spinach and parsley to reduce the fat in this recipe, instead I added it right at the end so it would be bright green when I served it. To serve, I put it in soup bowls garnished with fresh parsley and parmesan cheese with sour dough rolls. This was delicious and I ate way too much of it. Absolutely a repeater!  -  28 Jan 2011  (Review from Allrecipes US | Canada)