Spinach stew with chicken

Name: spinach stew with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 1 large onion; 450 g frozen spinach; 25 g butter; 1 el mild curry powder; 4 chicken breast small; 50 g almond shavings; 125 ml creme fraiche

Dutch stew with spinach, onion and chicken.

Ingredients

Directions

Peel the potatoes and cut into pieces. Chop the onion. Boil the potatoes for about 20 minutes.
Allow the spinach to thaw on low heat and as soon as the spinach has thawed, let it leak out in a colander.
Fry the onion glassy in the butter, fry the curry powder for 1 min. Rub the chicken breasts with salt and pepper and place them between the onion.
Fry the chicken in 10 min. Around brown and done. Roast the almond shavings golden brown in a dry frying pan.
Drain the potatoes and puree with the crème fraîche. Mix the onion mixture with the shortening and half of the almond shavings with the puree.
Spoon the spinach in portions by puree. Season with salt and pepper. Cut the chicken fillets into slices.
Divide the stew over the plates and place the chicken slices on it. Garnish with the rest of the almond shavings.