ONE POT MEDITERRANEAN CHICKEN STEW

ONE POT MEDITERRANEAN CHICKEN STEW

Lots of flavours, easy to find ingredients, and freezer friendly so make a big batch. If like me you love olives 🫒and broccoli you are going to enjoy this one. Happy cooking!

Ingredients (serves 2):

  • 250-300g chicken thigh, skinless and boneless

  • 6 streaky bacon rashers, chopped

  • ½ broccoli, cut in pieces

  • 50g black olives

  • 50g green olives

  • 1 shallot, sliced

  • 1 small onion, sliced

  • 4 garlic cloves, chopped

  • ½ tsp paprika

  • 1 tsp turmeric

  • 1 can cherry tomatoes

  • 1 tbsp tomato puree

  • 1.5 tbsp olive oil

  • Salt and pepper


Method:
1- Heat up the olive oil into a large frying pan. Pan fry the chicken thighs over high heat for 5 minutes, until golden brown on both sides. Add the bacon, season with salt and pepper, and cook for 4-5 minutes more.

2- Add the shallot, onion, turmeric and paprika. Cook for 5 minutes over medium heat, then add the olives and tomato puree. Give all the ingredients a good stir, then pour in the cherry tomatoes, along with a can full of water. Simmer for 10 minutes, over low heat.

3- Now add the broccoli to the pan, along with a little water if needed. Poach the broccoli in the hot stew for 5 minutes. Check the seasoning and serve with a side of cooked rice. Enjoy!

Camille Aubert