Parsley Spinach Chicken Stew Food

PARSLEY SPINACH CHICKEN STEW

Parsley Spinach Chicken Stew image

This is a perfect recipe. It's very green and good for you!

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 5

Number Of Ingredients 11

Ingredients

1 cup chopped fresh parsley
8 ounces spinach, rinsed and chopped
1 onion, chopped
1 potato, cubed
4 skinless, boneless chicken breasts
6 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground turmeric
2 tablespoons tomato paste
1 cup water
3 tablespoons fresh lemon juice

Steps:

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. 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 potatoes. 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. Serve with steamed rice if desired.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14 g, Cholesterol 54.8 mg, Fat 17.7 g, Fiber 3 g, Protein 24.9 g, SaturatedFat 2.6 g, Sodium 274.9 mg, Sugar 2.6 g

CHICKEN & LENTIL STEW WITH GREMOLATA

Chicken & lentil stew with gremolata image

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'

Provided by Good Food team

Categories Dinner

Time 1h5m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
8 chicken drumsticks , skin left on
2 onions , very finely chopped
6 tbsp red lentil
400g can chopped tomato
1 chicken stock cube , crumbled
crusty bread , to serve
zest 1 lemon
1 garlic clove , finely chopped
small handful parsley , finely chopped

Steps:

Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

Nutrition Facts : Calories 337 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.2 milligram of sodium

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