Chicken Stew with Tomatoes, Chickpeas, and Olives Recipe

Chicken Stew with Tomatoes, Chickpeas, and Olives Recipe

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro
  • 3 cups chicken broth
  • 1 1/4 cups canned chickpeas, rinsed and drained
  • 2 cups canned tomatoes (chopped or diced)
  • 1/2 cup pitted kalamata olives
  • 1/2 teaspoon dried marjoram or thyme
  • 1/2 teaspoon hot paprika
  • Kosher salt and freshly ground pepper
  • 4 cups shredded cooked chicken
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 2 cups couscous
  1. Heat the oil in a large, heavy-bottomed pot over medium heat. Saute onion, garlic, and 1/4 cup cilantro until soft. Add chicken broth, chickpeas, tomatoes, pitted olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken; simmer 5 minutes longer. Remove from heat; stir in zest and remaining tablespoon of cilantro.
  2. Meanwhile, bring 2 cups water, butter, and 1/2 teaspoon salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with a tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.
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