Greek Chicken Stew With Cauliflower And Olives Recipes

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.
• Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.
• Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
• Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.
• Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. The mixture will thicken. Remove the bay leaves and discard. Stir in the olives and lemon juice, and serve immediately over the couscous.
• While the stew is simmering, bring the broth, 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 the heat. 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.

Steps:

• 1. Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they're browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan. 2. Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant. 3. Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes. Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired. Yield: 4 to 6 servings. Advance preparation: The stew keeps for 3 or 4 days in the refrigerator and freezes well. With leftovers, make a delicious rice casserole by spreading cooked rice over the bottom of a baking dish and topping with the chicken and sauce. Heat through for 20 minutes at 325 degrees. Nutritional information per serving (4 servings, using 3 legs/3 thighs): 363 calories (with olives and feta, 395)

Steps:

• Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
• Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
• Pour in broth and tomatoes.
• Cover and cook about 4-5 hours on high or 6-8 hours on low.
• Stir in yogurt and artichokes and cook for about another 15- 30 minutes.

Steps:

• Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
• Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
• Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
• Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.