One Pan Mediterranean Chicken Stew

One mouthful of this hearty chicken stew and you’ll taste all the wonderfully rich flavors of the Mediterranean. Combining this recipe with a homemade bread bowl takes it from wow to outstanding!

We’ll have you cooking lentils to perfection in no time. To prevent lentils from developing a thick skin that’s tough, use reduced-sodium chicken broth and add salt AFTER the lentils are fully cooked.

Serve with steamed rice along with a creamy yogurt cucumber sauce and pita bread on the side.

Make Mediterranean chicken stew using einkorn flour!

One Pan Mediterranean Chicken Stew Recipe

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

Satisfy your love of Mediterranean cuisine with this delicious recipe for one pan chicken stew filled with spices, greens and lentils.

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Ingredients

 

Yield: 8 -10 servings

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• 2 Tbsp oil
• 1 lb boneless, skinless chicken breasts, diced into 1" cubes
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 Tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups water
• 1 tsp dried mint
• 1/4 tsp turmeric
• 1 cup lentils
• 3 Tbsp tomato paste
• 2 cups kale, chopped, or collard greens, Swiss chard, or other greens
• 2 cups green beans, fresh or frozen, cut into 2" pieces
• salt and pepper, to taste
• juice of 1/2 of a lime
• wedges lime, for squeezing

Instructions

 

• Place a large soup pot over medium-high heat and add the oil. When the oil is hot, add the diced chicken, onion and garlic then cook for approximately 5 minutes until the onions are translucent. Sprinkle the flour over the chicken and onion, stir until completely dissolved, and then cook for 2 additional minutes.
• Add the chicken broth, water, mint and turmeric. Mix well then bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
• Add lentils and tomato paste then stir to combine. Increase heat to medium-high and return to a boil. Once stew reaches a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the lentils are tender—this could take anywhere from 25–45 minutes so test them often after 25 minutes.
• When the lentils are nearly tender—about 10–15 minutes before you are ready to serve—add the chopped greens, green beans and salt and pepper to taste then cook until tender.
• Stir in the juice of ½ lime just before serving. Serve the stew nice and hot over freshly steamed basmati or other long grain rice, with a few lime wedges on the side for a little extra zip. Enjoy!

Notes

Test the lentils for tenderness often—they can take anywhere from 25–45 minutes to cook when simmering.

Author: Cheryl Najafi

Course: soups

Calories: 162kcal, Carbohydrates: 13g, Protein: 16g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 33mg, Sodium: 362mg, Potassium: 256mg, Fiber: 3g, Sugar: 2g

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