Greek Chicken Stew

Greek seasoning, onions, garlic, garbanzo beans, kalamata olives and lemon juice combine perfectly with rotisserie chicken to give this stew recipe its Greek flair. 

Ingredients

Serves4
1

Rotisserie chicken, from the deli, shredded

4 Tbsp.

Olive oil, divided

1

Onion, chopped

1

Green pepper, chopped

1 Tbsp.

Garlic, minced

4 Tbsp.

Greek seasoning, dried

1, 28 oz. can

Crushed tomatoes

1, 15 oz. can

Garbanzo beans, rinsed and drained

1 cup

Chicken broth

2

Bay leaves

Add

Pepper to taste

1/4 cup

Kalamata olives, pitted and coarsely chopped

1 Tbsp.

Lemon juice

2 cups

Chicken broth

1/2 tsp.

Salt

1 box - 10 oz.

Quick cooking couscous (about 1 1/3 cups)

1/4 cup

Raisins

1 tsp.

Cinnamon

1 Tbsp.

Orange juice

Directions

  1. Toss the first 13 ingredients for the stew in a pan, only using 3 Tbsp. of the olive oil.

  2. While the stew is simmering, bring the broth, remaining olive oil and salt to a boil in a medium saucepan over medium-high heat.

  3. Stir in the couscous and raisins. Cover and remove the pan from heat.

  4. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous.

  5. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.