Mediterranean Chicken Stew

"All I can say is when I went over to my Aunt's house and smelled this on the stove I asked her for the recipe before even trying it. This is a wonderful sweet and spicy soup that I just know you will love. Diabetic Exchange: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Lightly spray a covered nonstick pot with cooking spray.
  • Add the chicken and brown over high heat for 2 minutes, turning chicken once.
  • Lower the heat and transfer the chicken to a plate.
  • Set aside.
  • Add all remaining ingredients to the pot except the reserved chicken pieces.
  • Bring to a simmer and cook for 2 minutes.
  • Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones.
  • Divide the sweet potatoes and chicken between 4 shallow soup plates.
  • Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly.
  • Pour some of the mixture over each serving; serve at once.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Smells great cooking. I used boned thigh-leg meat and cut the sweet potatoes in smaller pieces to make it easier to serve. Really good over couscous. Strangely, it wasn't as good leftover as fresh, so eat a lot the first time!
     
  2. Sweet and savory and delicious soup/stew. I used chicken breast, cooking it through at the start and then adding it back just before serving to rewarm. Very pretty presentation as well.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes