Greek Chicken Stew
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003
With bottled Greek seasoning and a rotisserie chicken, you can spoil your family with the delights of a Greek dinner unbelievably quickly. The couscous adds a nice medley of flavors and really makes this stew come alive.
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 3 tablespoons olive oil
* 1 large onion, chopped (about 1 cup)
* 1 large green bell pepper, chopped (about 1 cup)
* 1 tablespoon jarred minced garlic
* 4 teaspoons dried 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 fat free, less sodium chicken broth
* 2 bay leaves
* Pepper, to taste
* 1 rotisserie chicken, cut into serving pieces
* 1/2 cup pitted kalamata olives, coarsely chopped
* 1 tablespoon freshly squeezed lemon juice
* Cinnamon Couscous, recipe follows
Directions
Heat the oil in a Dutch oven 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 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.
Cinnamon Couscous:
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice
While the stew is simmering, bring the broth, 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 the 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.
Yield: 5 1/4 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of preparation: easy
Printed from FoodNetwork.com on Tue Nov 24 2009
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