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Mediterranean Chicken Stew

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A hearty and flavorful stew combining tender chicken with vibrant vegetables, perfect for a comforting meal.

Ingredients

Oil

  • 2 tablespoons olive oil

Vegetables

  • 1 red onion red onion (sliced)
  • 1 aubergine (eggplant) aubergine (eggplant) (cut into 2cm / ¾inch chunks)
  • 1 large courgette (zucchini) large courgette (zucchini) (cut into 2cm / ¾inch chunks)
  • 1 bulb of fennel bulb of fennel (cut into 2cm / ¾inch chunks)

Meat

  • 8 pieces chicken thighs (or legs or a mixture)

Garlic

  • 2 cloves garlic cloves (chopped finely or crushed)

Liquids & Spices

  • 400 ml chicken stock
  • 400 g tin chopped tomatoes
  • 1 teaspoon dried oregano

Seasoning

  • to taste Salt and pepper

To Serve

  • as needed Rice, couscous or bread

Instructions 

  • Cook sliced onions in 1 tbsp olive oil on low, covered, for 5 minutes.
  • Add aubergine, courgette, and fennel; cook until golden, stirring occasionally.
  • Fry seasoned chicken thighs in remaining oil until golden, about 3 minutes per side.
  • Add garlic, cook 1 minute, then add stock, tomatoes, oregano, salt, and pepper. Bring to boil.
  • Return chicken to pan, cover, and simmer for 25 minutes. Uncover and cook 20 more minutes, stirring occasionally.

Notes

Serve with rice, couscous, or bread for a complete meal.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, stew, Vegetables