The best chicken stew in the world…

Or at least in my house!

Every self-professed food lover has a specialty, a special recipe that always seems to please the crowd, a dish they’ve made so many times they don’t even need to check the recipe (if there even was one in the first place).

This Mediterranean-style chicken stew is mine. It is my go-to comfort food. I was just inspired to make it one rainy day – perfect for a hot steamy, colourful and packed with flavours stew. I’ve played around with the ingredients so many time that I never really make it exactly the same but since I’ve been asked over and over again for the recipe so I will try my best to put it on paper. But then it’s up to you – make it your own! Add your favourite spices and vegetables. Serve it with homemade bread or gnocchis. There’s no right way; there’s just your way!

Chicken stew:

  • 6 boneless and skinless chicken thighs
  • 1 onion
  • 1 zucchini
  • 1 red pepper
  • 4 carrots
  • 6 mushrooms
  • 1 can of tomato paste
  • 1 can of crushed tomatoes
  • 2 cups of broth (vegetable or chicken)
  • Vegetable oil
  • Spices: 4 cloves, 1 tbs. turmeric, 1 tbs. lemon & herbs, 3 bay leaves, salt & pepper to taste

Chicken Marinade:

  • Olive oil
  • Spices: lemon & herb, chili powder, salt & pepper

Mediterranean Couscous:

  • 1 box of couscous
  • ¾ cup of dried apricots, cut in small pieces
  • ¾ cup of roasted pinenuts
  1. Marinade the chicken in marinade spices and olive oil for at least 1 hour. Make sure each piece is fully covered!
  2. Preheat oven to 375°F.
  3. Cut all the veggies to your liking (I like mine roughly chopped for a heartier stew).
  4. In a Dutch oven, pour a little bit of oil and heat it up until hot. You can check by sprinkling a little bit of water into the oil. If it sizzles then it’s ready.
  5. Add in the chicken thighs and brown on each side. You may need to do 2 batches. Remove and keep to the side once all the thighs have been browned.
  6. In the same dish, add a bit more oil and throw in the cloves and let them be for 10-15 seconds. Add in the onions and let them sweat for a few minutes. Don’t forget to stir so they don’t burn. My secret is to pour in a couple tablespoons of broth from time to time to help them soften and avoid burning.
  7. Once the onions are soft and translucent, add in the turmeric to create a beautiful yellow coloured almost-paste.
  8. Add in all the veggies. Continue to stir for a few minutes before adding the tomato paste and crushed tomatoes. Sprinkle the lemon & herbs as well as salt and paper. Thrown in the bay leaves.
    Stir to ensure all is mixed evenly and add the chicken thighs back on top. Make sure they are all submerged into the juices.
  9. Don’t eat yet! Cover this puppy up and place in the hot oven for 60-90 minutes. This is where the magic happens! The veggies will soften almost to the point of melting and the chicken will become “oh so tender”. All you got to do is wait so why not enjoy a glass of wine while you do that.
  10. When your timer finally goes off, bring out your Dutch over and open her up.
  11. While it cools down a bit, prepare the couscous. Follow the instructions on the pack and add the apricots and pinenuts at the end.
  12. You’re all done! Time to eat.

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