Prep 10 mins
Cook 30 mins
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.
Greek Chicken Stew
- 44.37 ml extra virgin olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 14.79 ml garlic, minced
- 19.71 ml all purpose Greek seasoning, crumbled between the fingers
- 793.78 g can crushed tomatoes, in puree
- 425.24 g can garbanzo beans, rinsed and drained
- 236.59 ml chicken broth
- 2 bay leaves
- 4.92 ml pepper
- 1 oven-roasted deli chicken, cut into serving pieces
- 118.29 ml kalamata olive, pitted and coarsely chopped
- 14.79 ml lemon juice, freshly squeezed
- 473.18 ml chicken broth
- 14.79 ml extra virgin olive oil
- 2.46 ml salt
- 283.49 g box couscous, plain
- 59.14 ml raisins
- 4.92 ml cinnamon
- 14.79 ml orange juice
- 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.
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.