Chickenstewwithtomatoeschickpeasandolives Recipes

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CHICKEN STEW WITH TOMATOES, CHICKPEAS AND OLIVES



Chicken Stew With Tomatoes, Chickpeas and Olives image

Found this in Organic Style magazine. I don't like olives so I'll omit them, but I'm posting the original recipe here. Its served with couscous.

Provided by jovigirl

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/4 cup fresh cilantro, plus
1 tablespoon chopped fresh cilantro
3 cups chicken broth
1 1/4 cups canned chick-peas, rinsed and drained
2 cups diced tomatoes (canned is fine)
1/2 cup pitted kalamata olive
1/2 teaspoon dried marjoram or 1/2 teaspoon thyme
salt
fresh ground pepper
4 cups shredded cooked chicken
2 teaspoons freshly grated lemons, zest of
1 tablespoon unsalted butter
2 cups couscous

Steps:

  • Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
  • Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.

Nutrition Facts : Calories 834.4, Fat 23.4, SaturatedFat 6, Cholesterol 112.6, Sodium 1342.6, Carbohydrate 98.5, Fiber 10.7, Sugar 7, Protein 55.1

HOMEMADE CHICKEN STEW



Homemade Chicken Stew image

A hearty, creamy chicken stew, chock-full of veggies and tender bites of chicken!

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 medium yellow onion, diced
4 medium carrots, peeled and diced
3 ribs celery, diced
2 tablespoons minced garlic
salt and ground black pepper to taste
2 tablespoons salted butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon ground thyme
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper, or more to taste
¼ teaspoon ground turmeric
1 cup frozen peas
¾ cup frozen corn
2 cups diced cooked chicken

Steps:

  • Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
  • Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 23.1 g, Cholesterol 53.7 mg, Fat 11.9 g, Fiber 3.8 g, Protein 19.3 g, SaturatedFat 4.8 g, Sodium 948.8 mg, Sugar 9.5 g

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