Mediterranean 45 min

Mediterranean Chicken Stew

Name: Mediterranean Chicken Stew
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2.5 lbs boneless skinless chicken thighs; 1 can (28 oz) diced tomatoes; 1 can (15 oz) chickpeas, drained; 1 cup chicken broth; 1 medium onion, diced; 4 cloves garlic, minced; 1 cup Castelvetrano olives; 2 tablespoons capers; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; ½ teaspoon cinnamon; Salt and pepper to taste; Crusty bread, feta, and fresh parsley for serving

high-proteingluten-freemeal-prephealthy

Ingredientsfor 2

420

Cal

40g

Protein

22g

Carbs

20g

Fat

12.5 lbs boneless skinless chicken thighs
21 can (28 oz) diced tomatoes
31 can (15 oz) chickpeas, drained
41 cup chicken broth
51 medium onion, diced
64 cloves garlic, minced
71 cup Castelvetrano olives
82 tablespoons capers
92 tablespoons olive oil
101 teaspoon dried oregano
111 teaspoon smoked paprika
12½ teaspoon cinnamon
13Salt and pepper to taste
14Crusty bread, feta, and fresh parsley for serving

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Instructions

1
Season chicken with smoked paprika, oregano, cinnamon, salt, and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown chicken 4–5 minutes per side until golden. Remove and set aside.
2
Add onion and cook 4 minutes. Add garlic and cook 1 minute. Add diced tomatoes and chicken broth. Scrape up the golden bits from the bottom of the pot.
3
Return chicken to the pot with chickpeas, olives, and capers. Bring to a boil, then reduce to a simmer. Cover and cook 30–35 minutes until chicken is very tender and the sauce has thickened into a rich, fragrant stew.
4
Taste and adjust seasoning. Serve over crusty bread or with rice, topped with crumbled feta and fresh parsley. The combination of olives, capers, and tomato is classically Mediterranean and deeply satisfying.