Mediterranean Chicken Stew | Mediterranean Recipes

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Mediterranean Recipes "2 tablespoons olive oil 2 small bell peppers (red and yellow), cut into 1-inch-long thick strips 1 medium onion, sliced 1 garlic clove, minced 1/2 recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded (see recipe center) 1 can (14 ounces) diced tomatoes 1 can (14 ounces) chickpeas, rinsed and drained 1/2 cup kalamata olives, pitted and quartered 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 cup whole-wheat couscous, cooked according to package directions " "1. In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired. "

Recipe Detail

Mediterranean Recipes

"2 tablespoons olive oil
2 small bell peppers (red and yellow), cut into 1-inch-long thick strips
1 medium onion, sliced
1 garlic clove, minced
1/2 recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded (see recipe center)
1 can (14 ounces) diced tomatoes
1 can (14 ounces) chickpeas, rinsed and drained
1/2 cup kalamata olives, pitted and quartered
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 cup whole-wheat couscous, cooked according to package directions
"

"1. In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes.
Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley.
Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired.

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