1. In a large skillet or Dutch oven over medium heat, soften the onion in half of the oil until starting to brown. Add the garlic, chicken and turmeric. Cook for 5 minutes, turning the chicken over to lightly brown on both sides. Season with salt and pepper. Add the broth and bring to a boil. Cover and simmer over low heat for 20 minutes, stirring occasionally.

2. Meanwhile, in another large skillet over medium-high heat, cook half of the spinach in the remaining oil until wilted. Add the remaining spinach and cook until all of the cooking liquid has evaporated.

3. Add the cooked spinach, prunes and cinnamon to the chicken stew. Cook, uncovered, for 15 minutes. Adjust the seasoning. Serve with saffron-scented basmati rice, if desired.

NOTE FROM RICARDO

The prunes will soak up a lot of the chicken broth during, and even after, cooking. Don’t hesitate to add more broth or water as needed.