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.