Greek Chicken Stew With Cinnamon Couscous
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 teaspoons all purpose 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 chicken broth
- 2 bay leaves
- 1 teaspoon pepper
- 1 oven-roasted deli chicken, cut into serving pieces
- 1/2 cup kalamata olive, pitted and coarsely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 2 cups chicken broth
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 (10 ounce) box couscous, plain
- 1/4 cup raisins
- 1 teaspoon cinnamon
- 1 tablespoon orange juice
Recipe
- 1 to make the stew:.
- 2 heat the oil in a large stockpot over medium-high heat. add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes.
- 3 add the garlic and greek seasoning and cook for 1 minute, stirring constantly.
- 4 add the tomatoes, garbanzo beans, broth, bay leaves and pepper. stir well. bring to a boil and boil for 5 minutes, stirring frequently.
- 5 add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. stir frequently to prevent sticking. (the mixture will thicken.).
- 6 remove the bay leaves and discard. stir in the olives and lemon juice and serve immediately over the couscous.
- 7 to make the couscous:.
- 8 while the stew is simmering, bring the broth, olive 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 heat.
- 9 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.
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