Dinner for 4 or more… healthy and tasty. #Mediterranean #chicken #stew in process for tonites gathering. 3 cooked cubed chicken breast (see my previous posting on cooking perfect chicken breasts-I marinated these in o/o, lemon pepper), eggplant, artichoke hearts (+ juice from jar), 4 cups of chicken broth, some cooking wine, kalamata olives (+ a little of the olive juice), diced tomatoes in their juice, kale (taking out the tough part), onion, shallot, lemon, lemon pepper, garlic and oregano. Crockpot on low once all is ready to go! Planning to serve over couscous with some parsley and lemon on top.
Sauteed onion shallot, oregano, garlic in olive oil then after browning added in eggplant cubed and deskinned to quickly pre-cook in olive oil as well.
Ingredients for stew= onion, kalamata olives, artichoke hearts, diced tomatoes, kale, lemon, garlic, oregano, lemon pepper. Later parsley and lemon and couscous.
Love this “light weight” broth option- just add water to these packets. 4 cups of broth as much sherry as you want…
3 cooked chicken breasts in olive oil and lemon pepper (see previous posting for easy cooking)
Everything into the crock pot. For additional flavor I added some olive juice and the artichoke juice as well. Both flavored med style!
Dinner is served. Stew over couscous, lemon and with some whole wheat flat bread toasted with olive oil and lemon pepper.