Mediterranean Chicken Stew

Be the first to rate & review!

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

Submitted by Michael L Sakey
Published on August 14, 2010
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 2 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

  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

Cook's Note:

You can substitute any type of chicken you like.

Nutrition Facts (per serving)

433 Calories
10g Fat
61g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 433
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 67mg 22%
Sodium 1545mg 67%
Total Carbohydrate 61g 22%
Dietary Fiber 14g 51%
Total Sugars 19g
Protein 34g 68%
Vitamin C 96mg 107%
Calcium 214mg 16%
Iron 9mg 50%
Potassium 1756mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.