Add the already parboiled and drained nettle, stir and leave it to sauté for a few minutes. Add about 2 1/2 cups (600 ml) of the set aside chicken broth. Cut the tomatoes finely and add them to the nettle. Bring to a boil and add the chicken.
Season with salt and the other spices. If necessary, thicken the dish with 2-3 tablespoons flour diluted in a little water. Remove it from the heat and mix the chopped parsley in.