Brown chicken on both sides. Don't cook completely. Only enough to brown. It will finish cooking once returned to the pot. Remove and set aside temporarily.
Sauté onions bell peppers, garlic and celery.
Sauté spinach.
Add chicken stock. Lightly simmer.
Add all of the spices. Stir.
Drain white beans, then add white beans to the pot.
Add diced tomatoes.
Stir and bring to a boil.
Turn down the heat. Then add the chicken thighs. Stir. Cook on low for about 20 - 30 minutes or until the chicken and beans are tender.
Add parsley. Stir.
Taste and check if additional seasoning is needed.
Serve.
Serve over rice or with a crostini style bread with fresh Parmesan cheese that is melted.