Stew on it- mediterranean chicken stew

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.

4 Comments Add yours

  1. amyh44 says:

    Looks delicious.
    Here is a link to MY favourite stew.
    It is from Antigua and Barbuda. I am cooking my way around the world in a year. 195 countries in 365 days.
    Check it out here and follow!
    http://therecipepassport.wordpress.com/2014/02/20/antigua-and-barbuda-caribbean-pepperpot-stew/

    1. Wow Amy what a great idea! I’ll be sure to follow you along your journey. Sounds like you are having a blast which is what doing what you love and sharing is all about.

      The stew when frozen manifested into a lovely soup. I love food that is flexible. I tend to cook for more than I ever could feed in this case I made enough for 10 and even with double servings for my 4 guests I had a bunch leftover.

      1. amyh44 says:

        Thanks. It’s been really fun so far!

      2. amyh44 says:

        I was just looking through your blog and noticed that you cooked Tabbouleh. I made Tabbouleh as my food for Bahrain. Check it out!

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