GREEK CHICKEN STEW

Greek Chicken Stew image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

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3 tablespoons olive oil
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 cup)
1 tablespoon jarred minced garlic
4 teaspoons dried Greek seasoning, crumbled between the fingers
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can garbanzo beans, rinsed and drained
1 cup fat free, less sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into serving pieces
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
Cinnamon Couscous, recipe follows
2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)
1/4 cup raisins
1 teaspoon ground cinnamon
1 tablespoon orange juice

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.