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Author Notes: When my daughter was a toddler I struggled to find a recipe that would be as satisfying and as healthy as this one, and one that the whole family could enjoy and feel good about it afterwards. And then one day we stumbled upon an Iranian restaurant and we had the real Shoresh. I was obssessed with replicating it at home. The sweetness of the prunes take away the edge of the spinach, the chicken adds lean protein and to top it off slivered almonds add crunchinnes (but are totally optional). Kale also works in place of Spinach if you happen to have that on hand. —EatPrayandEatAgain
- 1 1/4 pounds chicken breast cut in cubes
- 4 cups spinach leaves, trimmed and washed
- 8 ounces pitless prunes
- 1/2 onion, thinly cubed
- 1 pinch saffron threads
- 1 dash turmeric
- 1/2 cup lemon juice (or more to taste)
- 2 cups chicken broth low sodium
- 2 tablespoons olive oil
- 1/2 cup toasted almonds or pine nuts
- Heat the oil in a large casserole and add the chicken to brown all sides. Transfer the chicken to a plate and reserve
- In the same casserole saute the onions with the turneric, the saffron, salt and pepper until translucent, about five minutes.
- Return the chicken to the pan and blend well. Once it is boling add the chicken broth and the prunes, cover and let it simmer about 20 minutes.
- Add the trimmed spinach and mix well, let it wilt for about five minutes while you toast the almonds in a separate pan
- Once spinach is wilted and incorporated adjust salt and pepper and finalize with a splash of lemon juince. Serve on top of rice/quinoa or couscous with teh almonds on the top and a spring of cilantro.