1. Place tomatoes in a small bowl, cover with hot water and let stand ten minutes. Drain and julienne. 2. Heat oil in a large pot and add the chicken and chopped onions. Cook about five minutes, then add the chopped green pepper and cook three minutes longer. 3. Add the tomatoes, thyme, salt and pepper, and enough water to cover (I think I'd use broth), bring to a boil, reduce to a simmer and cook 10 minutes. 4. Add the spinach and half the green onions and parsley. Squeeze in some lemon juice - I'd add a bit at a time, to make sure it's not too sour. Cover and cook one minute longer. Remove from heat. 5. Ladle into serving bowls and garnish with the remaining green onions and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
