Mediterranean Chicken Stew

Mediterranean Chicken Stew
Staff Writer
Mediterranean Chicken Stew

Sasha Gitin

Mediterranean Chicken Stew

Hearty and comforting, this stew can be found with slight variations all over the Mediterranean. I love this version because you can really taste how all the ingredients come together to create a unified, one-pot meal. If you like, serve with some crusty multigrain bread. — Maria Loi and Sarah Toland, The Greek Diet

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8
Servings
38
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  tomato paste
  • 4  Cups  chicken stock, vegetable stock, or water
  • whole chicken (3 pounds), cut into eight pieces
  • medium eggplants, diced into 1-inch cubes
  • green bell peppers, roughly chopped
  • red bell peppers, roughly chopped
  • cloves garlic, minced
  • medium tomatoes, diced
  • bunch fresh flat-leaf parsley, stemmed and chopped
  • ½  Cup  olive oil
  • Salt and freshly ground black pepper
  • Greek yogurt, for serving

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, dissolve the tomato paste in the chicken stock.

In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.

Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.

Serve with Greek yogurt.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Cholesterol
3mg
1%
Carbohydrate, by difference
4g
3%
Protein
3g
7%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
4mg
0%
Choline, total
10mg
2%
Folate, total
5µg
1%
Magnesium, Mg
5mg
2%
Niacin
2mg
14%
Phosphorus, P
29mg
4%
Selenium, Se
2µg
4%
Sodium, Na
144mg
10%
Water
94g
3%

Mediterranean Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Mediterranean Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.