2 T olive oil
4 Large Chicken Breasts
1/2 onion finely chopped
1/2 c spinach in tiny ribbons
3 clove garlic crushed
2/3 c chicken stock
large pinch saffron threads
1/3 c almond flour
Salt and Pepper
Cilantro Leaves chopped.

Use heavy pan or dutch oven.

Brown chicken in oil and remove from pan.
Add veggies and garlic to pan and cook 5 min.
Add stock and saffron to pan, stir in almond flour add salt and pepper.
Return chicken to pot add enough water to just cover chicken.
Bring up to a simmer, cover and cook slowly 30-40 minutes.
Remove chicken and reduce sauce until thick and flavor is concentrated.
Pour over chicken in a serving platter and garnish with cilantro.
You can eat this with harissa (spicy chili based sauce)

Enjoy! This is from an old cookbook called the moroccan collection.

Sounds good. i've put it in my cookbook to try. thanks.