Chicken Stew With Tomatoes, Chickpeas and Olives

Total Time
55mins
Prep 15 mins
Cook 40 mins

Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
  2. Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
Most Helpful

5 5

I left out the marjoram & lemon zest and added some ras el hanout & preserved lemon in its place. My husband thoroughly enjoyed this dish for dinner last night.

5 5

Excellent recipe! Instead of using marjoram I used herbs of provence and instead of kalamata olives, I used a mixture. My husband and I really enjoyed it... definitely a keeper!

5 5

This one delivered more than I expected, a truly delicious and armomatic flavor (if that is possible?) caused I think by the cilantro and lemon peel-a wonderful combo. Too bad you don't like olives jovigirl, because they are wonderful in this stew. I poached three chicken breast fillets for use in this recipe, which only yielded three cups of cooked chicken but I think that was plenty! I then used 3 cups of the poaching liquid for the chicken stock called for. Served this over couscous and for the first time, my husband actually enjoyed the couscous. Thanks for posting!