Chicken Stew With Tomatoes, Chickpeas and Olives |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
1/4 cup fresh cilantro, plus |
1 tablespoon chopped fresh cilantro |
3 cups chicken broth |
1 1/4 cups canned chick-peas, rinsed and drained |
2 cups diced tomatoes (canned is fine) |
1/2 cup pitted kalamata olive |
1/2 teaspoon dried marjoram or 1/2 teaspoon thyme |
salt |
fresh ground pepper |
4 cups shredded cooked chicken |
2 teaspoons freshly grated lemons, zest of |
1 tablespoon unsalted butter |
2 cups couscous |
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.
|
|