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
Toss the first 13 ingredients for the stew in a pan, only using 3 Tbsp. of the olive oil.
While the stew is simmering, bring the broth, remaining olive 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 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.