Recipe by rickoholic83
I was hesitant about trying this recipe since I'm not a fan of raisins or garbanzo beans. I'm glad I did because it is very tasty! From Sara's Secrets on the Food Network.
Top Review by Annacia
Whatever you do, do not skip this couscous. It is absolutely delicious and I would be happy to have it by it's self. I did use much less than ask for though, 1/2 a cup of couscous and a very light 1 cup of broth. The serving sizes are more than generous. I made a 2 serving size and have enough for 4! I discovered at the last min that I was out of garbanzo beans and used Romano beans in their place and they worked fine for a stand in. I cooked and shredded two thighs and used that for the chicken. I at least doubled the cinnamon in the couscous and added 4 or 5 good heavy shakes (from a shaker container) to the stew as well. All in all this is a very enjoyable meal that I will certainly make again.
Greek Chicken Stew
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 teaspoons all purpose Greek seasoning, crumbled between the fingers
- 1 (28 ounce) can crushed tomatoes, in puree
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 cup chicken broth
- 2 bay leaves
- 1 teaspoon pepper
- 1 oven-roasted deli chicken, cut into serving pieces
- 1⁄2 cup kalamata olive, pitted and coarsely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 2 cups chicken broth
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon salt
- 1 (10 ounce) box couscous, plain
- 1⁄4 cup raisins
- 1 teaspoon cinnamon
- 1 tablespoon orange juice
Directions See How It's Made
- To make the stew:.
- Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
- Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly.
- Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently.
- Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.).
- Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous.
- To make the couscous:.
- While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat.
- When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.