GREEK CHICKEN STEW WITH CINNAMON COUSCOUS
I was hesitant about trying this recipe since I'm not a fan of raisins or garbanzo beans. I'm glad I did because it is very tasty! From Sara's Secrets on the Food Network.
Provided by rickoholic83
Categories Stew
Time 40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the stew:.
- Heat the oil in a large stockpot 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 Greek 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.
- To make the couscous:.
- While the stew is simmering, bring the broth, 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.
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