There are so many ways to use herbs in cooking, but this fresh and light sauce with the fragrance of parsley is a winner. I generally add the spinach mixture at the end of the cooking process to keep it bright and vibrant. You can also substitute mustard greens for spinach and basil or coriander for parsley.
1 pound fresh spinach, stemmed,
washed and blanched
½ cup coarsely chopped flatleaf
parsley
4 cloves garlic, finely chopped
Salt to taste
2 tablespoons canola oil
2 medium white onions,
thinly sliced
1 pound chicken breast, cut into
1- to 1½-inch pieces
In a blender, combine the spinach, parsley, half the garlic and salt and process, adding a little water to make a smooth paste.
In a large pan, heat the oil on medium heat and fry the onions and remaining garlic, stirring continuously until translucent, about 2 to 3 minutes.
Add the chicken and 2 cups water and bring to a boil on high heat. Reduce the heat to low, cover and simmer, stirring occasionally. Continue to cook until the chicken is tender, about 5 to 7 minutes. Add the spinach mixture and cook until the gravy is thick, about 5 minutes.
Serve hot with rice or flatbread.