Middle Eastern Olive Chicken Stew Ww Weight Watchers Recipes

Steps:

• Cut chicken into bite size pieces.
• Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
• Brown chicken and remove chicken and set aside
• Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
• Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
• Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
• Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
• Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
• Serve immediately.

Steps:

• Preheat oven to 350º.
• Spray a 9x13" pan with nonstick cooking spray, set aside.
• In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.
• Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes.
• Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

Steps:

• Cook the rice according to package directions.
• In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
• Stir in the rosemary.
• Cook until chicken is cooked through, 3-4 minutes longer.
• Stir in the marmalade, mustard, garlic powder, and pepper.
• Cook, stirring frequently about 3 minutes.
• Add the rice, toss to combine.