Mediterranean Chicken Stew with Sweet Potatoes, Beans and Green Olvies
Servings: 6
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Ingredients
- 1 yellow onion - chopped
- 2-3 cloves garlic - chopped
- 1 bulb fennel - cut into cubes
- 1 big sweet potato - (or 2-3 small ones) cut into cubes
- 2 cups cooked chicken*1 (See note 1 below) - cubed or shredded from 2 breasts
- 1 can beans cannellini or red kidney
- 1/4 cup green olives
- 1 tbsp tomato paste
- 4-6 cups chicken broth
- 2 tbsp olive oil - plus more for drizzling
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon Spanish smoked paprika*2 (See note 2 below)
- 1/2 teaspoon cardamon
- 1/2 teaspoon cumin
- salt - to taste
- fresh ground black pepper - to taste
- 1/2 lemon - juiced
- 1 tbsp Italian parsley - chopped
Instructions
- In a Dutch oven or other heavy pot heat up 2 tablespoon of olive oil, add onions and cook for about 2 minutes, add chopped garlic and cook for another minute, add fennel, sweet potatoes and cook all for about 5 minutes
- Add tomato paste and all spices to the pot, stir and let it all mix well
- Pour the chicken stock into the pot, cover and cook for about 20 minutes until all the veggies are cooked
- Add cooked chicken, beans and olives and cook for another 5 minutes until all is heat up
- Add lemon juice and parsley
- Serve with a crusty bread and drizzle of olive oil on top of the stew
Notes
- This recipe calls for cooked chicken. It is perfect for using leftovers from the roast chicken. However if you don't have a cooked chicken, cut up 2 chicken breasts, season with salt and pepper and cook first in the pot for 2 minutes on each side until nicely browned. Take out the chicken, add some olive oil and follow the recipe.
- Spanish smoked paprika is pretty spicy. If you want to make it less spicy but still keep the smokey flavor, use 1/4 teaspoon of Spanish smoked paprika and 1/4 teaspoon of sweet smoked paprika.