MEDITERRANEAN CHICKEN STEW
Tomatoes and peppers lend to the eye-catching color of this fast-to-fix stew. The mild seasonings will appeal to everyone's tastes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and garlic in oil for 3-4 minutes or until tender. Add chicken; cook for 6-8 minutes or until chicken juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally., Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.
Nutrition Facts : Calories 236 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 738mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
MEDITERRANEAN CHICKEN STEW
A hearty and savory Mediterranean chicken stew, with a little homage to my Middle Eastern background. Serve with some crusty bread.
Provided by Michael L Sakey
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h15m
Yield 6
Number Of Ingredients 21
Steps:
- Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.
- While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.
- While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.
- Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 61.3 g, Cholesterol 66.7 mg, Fat 10 g, Fiber 14.4 g, Protein 33.8 g, SaturatedFat 2 g, Sodium 1544.8 mg, Sugar 18.7 g
SLOW-COOKER MEDITERRANEAN CHICKEN STEW
Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
- Cover and cook on Low heat setting 5 to 6 hours.
- Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.
Nutrition Facts : Calories 605, Carbohydrate 64 g, Cholesterol 115 mg, Fiber 10 g, Protein 50 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg
MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA
Serve this flavorful dish on top of our Creamy Polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
- Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
- Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.
Nutrition Facts : Calories 464 g, Fat 13 g, Fiber 5 g, Protein 47 g
MEDITERRANEAN CHICKEN STEW
Creamy polenta provides a wonderful counterpoint to this hearty stew. To time everything right, bring the water to a boil while the chicken is browning, then add the polenta to the water when beginning step three of the chicken recipe.
Yield serves 4
Number Of Ingredients 10
Steps:
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
- Reduce the heat to medium-low; add the remaining teaspoon oil to the skillet. Add the garlic, and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas and 1 cup water. Bring to a boil; cook until the liquid is reduced by half, about 2 minutes.
- Add the tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add the olives, vinegar, and chicken along with any accumulated juices to the pan; toss until warmed through, about 1 minute. Stir in the parsley. Serve over the polenta.
- This recipe can also be made with 1 1/2 pounds peeled and deveined shrimp instead of chicken; replace the chick peas with cannellini beans.
MOROCCAN CHICKEN STEW
This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Provided by Jasmine and Melissa Hemsley
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
- In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
- Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
- If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
- Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium
MEDITERRANEAN CHICKEN STEW
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
- Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
- Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.
Nutrition Facts : Calories 427 g, Fat 8 g, Fiber 13 g, Protein 48 g
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