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Mediterranean Chicken Stew

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Recipe Summary Mediterranean Chicken Stew

A hearty and savory Mediterranean chicken stew, with a little homage to my Middle Eastern background. Serve with some crusty bread.

Ingredients | Pancakeswap Logo Transparent Background

2 fruit, without seeds lemons, sliced

1 tablespoon whole black peppercorns

1 splash olive oil

6 (4 ounce) chicken drumsticks

1 bunch broccoli rabe, trimmed

1 tablespoon olive oil, or more as needed

1 medium tomato, cut into chunks

2 medium shallots, diced

4 cloves garlic, minced

2 tablespoons dried oregano

2 tablespoons dried basil

1 teaspoon allspice

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

3 cups vegetable broth

1 (16 ounce) can tomato paste

1 (8 ounce) can tomato paste

3 tablespoons dried mint

1 (12 ounce) can chickpeas, rinsed and drained

1 (12 ounce) can whole kernel corn, drained

salt and ground black pepper to taste

Directions

Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.

While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.

While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.

Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.

You can substitute any type of chicken you like.

Info | Pancakeswap Logo Transparent Background

prep: 30 mins cook: 1 hr 45 mins total: 2 hrs 15 mins Servings: 6 Yield: 6 servings

TAG : Mediterranean Chicken Stew

Soups, Stews and Chili Recipes, Stews, Chicken,

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