Mediterranean Chicken Stew

"Season chicken with salt and set aside. Heat a sauté pan on medium and add olive oil. Add chicken and sear until golden brown and turn over. After browning on both sides, remove chicken. Add onion, bell pepper, celery, and carrot. Cook for about 5 minutes until onion becomes translucent. Add garlic and cook for 3 minutes. Add oregano, tomato, and chickpeas. Allow to simmer for 10 minutes."

"Add remaining ingredients and taste for seasoning. Add chicken back to pot and simmer for another 5 to 10 minutes until chicken is cooked through. Serve with whole-wheat couscous, steamed vegetables, and green salad. Chicken option: You can change chicken breasts with boneless, skinless chicken thighs. If you use chicken thighs, be sure to reduce the cooking time as they tend to cook more quickly and dry out more easily."

Mediterranean chicken stew starts with lightly seasoned chicken seared in olive oil, then removed while aromatic vegetables are softened. Garlic, Greek oregano, crushed fresh tomatoes, and chickpeas build a rich, tomato-forward sauce. Orange juice and a pinch of chili flakes brighten the stew, and chopped black olives and fresh flat-leaf parsley finish it. The chicken returns to the pot to simmer until cooked through. The meal pairs well with whole-wheat couscous, steamed vegetables, or a green salad. Boneless skinless chicken thighs can substitute for breasts, but require shorter cooking to avoid drying out.

Read at Alternative Medicine Magazine