Mediterranean Chicken Stew
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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Servings
8
Ingredients
- 1 tablespoon tomato paste
- 4 cup chicken stock, vegetable stock, or water
- 1 whole chicken (3 pounds), cut into eight pieces
- 3 medium eggplants, diced into 1-inch cubes
- 2 green bell peppers, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, diced
- 1 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.