Greek Chicken Stew with Cinnamon Couscous
Transport your taste buds to the sun-drenched Mediterranean with this rich and aromatic Greek Chicken Stew with Cinnamon Couscous! Tender, golden-seared chicken thighs are simmered in a flavorful tomato-based sauce infused with warm spices like cinnamon and allspice, balanced by the sweet touch of honey and the tanginess of lemon juice. Briny kalamata olives add a distinctive burst of flavor, while the cinnamon-scented couscous, fluffed to perfection with buttery goodness, provides the ultimate savory-sweet pairing. This hearty one-pot recipe is not only comforting and satisfying but also a quick option for busy weeknights, with just 20 minutes of prep and a total cooking time under an hour. Garnished with fresh parsley, it’s a feast for the eyes and a delight for the palate, perfect for cozy family dinners or impressing guests with a unique Greek-inspired twist.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skinless
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 400 grams canned diced tomatoes
- 2 cups chicken stock
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground allspice
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 0.5 cup kalamata olives, sliced
- 1 cup couscous
- 1.25 cups water
- 0.5 teaspoon ground cinnamon (for couscous)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, and sear them in the pot until golden on both sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil and sauté the onion until soft and translucent, about 5 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Stir in the diced tomatoes, chicken stock, ground cinnamon, ground allspice, honey, and lemon juice. Mix well.
Return the chicken thighs to the pot, ensuring they are mostly submerged in the sauce.
Simmer the stew on medium-low heat, covered, for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the kalamata olives during the last 5 minutes of cooking. Adjust seasoning with additional salt and pepper if necessary.
While the stew is cooking, prepare the couscous. In a small saucepan, bring the water, ground cinnamon, and a pinch of salt to a boil.
Remove the saucepan from heat, stir in the couscous, and cover with a lid. Let sit for 5 minutes.
Fluff the couscous with a fork and stir in the butter until melted and evenly distributed.
To serve, divide the couscous among plates and top with the Greek chicken stew. Sprinkle with fresh parsley for garnish and enjoy!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.2 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
