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 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.
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.