Mediterranean Chicken Stew
 
Prep time
Cook time
Total time
 
Pro Tip: you can totally sub in shredded rotisserie chicken if you just cannot with browning, cooling, and shredding your own...
Author:
Recipe type: Poultry
Serves: 6
Ingredients
  • drizzle of olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 cup chicken broth
  • 1 (28-oz) can crushed tomatoes, in puree
  • 1 (15-oz) can chickpeas, drained
  • 2 bay leaves
  • kosher salt and freshly ground black pepper to taste
  • ½ cup pitted kalamata olives, coarsely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • fresh parsley, chopped for garnish
Instructions
  1. Preheat oven to 350-degrees. On the stove top, in a dutch oven set over medium-high heat, add olive oil. Brown chicken thighs on both sides. Remove and set on a plate -- they'll finish cooking in the oven.
  2. Add onions and cook until soft. Add garlic and oregano, stir until fragrant. Stir in chicken broth, scrape up the fond. Add tomatoes, chickpeas, and bay leaves. Season with salt and pepper to taste.
  3. Bring to a boil, add the chicken back in, along with all it's juices. Turn off heat, cover, and place in oven for 45 minutes, or until chicken finishes cooking.
  4. Remove chicken once more, allow to cool before shredding. Stir in kalamata olives and lemon juice. Add the now shredded chicken, stir well. Season with parsley. Serve over bed of couscous.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/mediterranean-chicken-stew-with-cinnamon-couscous/