Chicken Stew With Tomatoes, Chickpeas and Olives
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4-6
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
- 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.
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
jovigirl
United States