How to make
Boil the chicken in salted water. Strain and set aside 2 cups (500 ml) of the broth.
Clean the spinach and leave it in a bowl of cold water for 15 min. Strain and pour the chicken broth. Leave it for 2-3 minutes to soften and add the chopped dill, a little salt and the turmeric.
Beat the eggs with the yogurt and add them to the spinach.
Arrange the chicken in a baking pan and spread the spinach mixture around it. Place a little butter on each thigh. Sprinkle with salt and paprika.
Bake at 390°F (200°C) for 35 minutes.
The chicken thighs with spinach and turmeric are ready.
