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
Satisfy your love of Mediterranean cuisine with this delicious recipe for one pan chicken stew filled with spices, greens and lentils.
Ingredients
Yield: 8 -10 servings
- 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.
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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