Li Ochs Chicken And Garbanzo Stew Recipes

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CHICKEN AND OLIVE STEW



Chicken and Olive Stew image

Based off of the delicious flavors in Moroccan and Spanish cooking. Tastes great served over pearl couscous.

Provided by D. S. Brennan

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 10

2 teaspoons vegetable oil
3 small boneless skinless chicken breasts, cut into chunks
3 slices bacon, cut into 1/2-inch wide strips
1 cup water
2 (10 ounce) cans tomato sauce
¾ cup green olives with pimientos
5 cloves garlic
2 tablespoons vermouth
2 tablespoons lemon juice
½ tablespoon red pepper flakes, or to taste

Steps:

  • Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
  • Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
  • Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 11.7 g, Cholesterol 46.1 mg, Fat 10.9 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 1556.6 mg, Sugar 6.6 g

LI OCH'S CHICKEN AND GARBANZO STEW



Li Och's Chicken and Garbanzo Stew image

Categories     Chicken     Soup/Stew     Dinner     Stew

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon unsalted butter
2 3 lb chickens
2 small onions, minced
3 cloves garlic
1.5 tablespoons ground cumin
.5 teaspoons ground ginger
.5 teaspoons dried red pepper flakes
4 cups chicken broth
5 cups cooked chick peas (or 3 15-oz cans)
1 cup chopped cilantro

Steps:

  • In a large heavy kettle heat the oil and butter over medium high heat until the foam subsides.
  • Brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a large bowl.
  • Pour off half the fat in kettle and in the remaining fat cook the onions, 2 of the garlic cloves, minced, the cumin, ginger and the red pepper flakes over moderately low heat, stirring, until the onions are softened.
  • Return the chicken to the kettle, and the broth and the chick peas, and simmer the mixture, covered for 45 minutes
  • (The mixture will be soupy. If a thicker stew is desired, transfer the chicken to a bowl and boil down to desired consistency.)

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