Parsley Spinach Chicken Stew

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.