Greek Chicken Stew
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
45
Sourness
48
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (chopped about 1 cup)1 tbsp
Garlic (jarred minced)1 tsp
Salt1 cup
Raisin1 tsp
Ground Cinnamon1 tbsp
Orange JuiceDirections:
1
Heat the oil in a Dutch oven over medium-high heat
2
Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes
3
Add the garlic and seasoning and cook for 1 minute, stirring constantly
4
Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper
5
Stir well
6
Bring to a boil and boil for 5 minutes, stirring frequently
7
Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes
8
Stir frequently to prevent sticking
9
The mixture will thicken
10
Remove the bay leaves and discard
11
Stir in the olives and lemon juice, and serve immediately over the couscous
12
While the stew is simmering, bring the broth, oil and salt to a boil in a medium saucepan over medium-high heat
13
Stir in the couscous and raisins, cover, and remove the pan from the heat
14
When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous
15
Fluff with a fork to combine the flavors and loosen the couscous
16
Do not stir