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.

Reviews

(3)
Most Helpful

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.

Nasseh May 10, 2009

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!

Gora April 29, 2006

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!

FlemishMinx May 03, 2005

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