Mediterranean Chicken Stew - Recipe.com

By á-46873

With vegetables, chickpeas, chicken and whole wheat couscous, this stew makes a complete one-dish meal.

Ingredients

• 2 tablespoons olive oil
• 2 small bell peppers (red and yellow), cut into 1-inch-long thick strips
• 1 medium onion, sliced
• 1 garlic clove, minced
• 1/2 recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded
• 1 14 ounce can diced tomatoes
• 1 14 ounce can chickpeas, rinsed and drained
• 1/2 cup kalamata olives, pitted and quartered
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 1 cup whole-wheat couscous, cooked according to package directions
• 3 1/2 pounds skinless, bone-in chicken breasts (4 to 6 breasts), fat trimmed
• 1 28 ounce can diced tomatoes, drained
• 1 medium onion, sliced
• 3 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from recipe.com

Preparation

Step 1

1. In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired.

1. Heat oven to 450 degrees F and place rack in center. Rinse chicken and pat dry. In a roasting pan, toss together chicken, tomatoes, onion and oil. Arrange chicken, bone side down, over tomatoes and onion; sprinkle with salt and pepper. Roast until chicken is almost cooked through, 30 to 35 minutes. 2. Heat broiler and place rack 6 inches from heat. Broil until chicken is browned and cooked through, 4 to 6 minutes.