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Kosher recipe: Chicken Stew Mediterranean Style
Published: 01/30/2009 by Chef Mendy
Serves 4 - Prep time: 25 minutes INGREDIENTS 1 1/2 pounds boneless, skinless chicken breast halves, cut into 3/4-inch chunks Coarse salt and ground pepper 3 teaspoons olive oil 4 garlic cloves, minced 1 can (15.5 ounces) chickpeas, drained and rinsed 4 plum tomatoes, cored and cut into 1/2-inch pieces (2 cups) 2 tablespoons chopped pitted Kalamata olives (about 5) 1 teaspoon white-wine vinegar 1/4 cup chopped fresh parsley DIRECTIONS 1) Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate. 2) Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes. 3) Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta. Total time: 30 minutes Live Eat Be Happy MB
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