Greek Style Artichoke & Chicken Stew
From Hungry_A 13 years agoIngredients
- 6 chicken thighs (chicken breasts can be used as a substitute), shopping list
- 1lb mushrooms cut into quarters, shopping list
- 6 artichoke hearts cut into quarters, shopping list
- 3 medium sized white onions chopped, shopping list
- 3-4 garlic cloves minced, shopping list
- 1 14oz can of crushed tomatoes, shopping list
- 3 large celery sticks sliced, shopping list
- 1/2 cup chopped parsley, shopping list
- 3 cups chicken stock (I used Organics brand unsalted), shopping list
- 1 tbls origano, shopping list
- 1 tsp ground cinnamon, shopping list
- 2 tbls coarsley ground coriander seeds, shopping list
- 1/2 tsp sea salt, shopping list
- 4 tbls olive oil, shopping list
- 2 tbls corn starch shopping list
How to make it
- Put the oil into a large saucpan (preferably nonstick) and heat the oil over meduim high heat. Gently fry the chicken till half cooked.
- Remove the chicken and fry the onion till golden brown. I like to cook mine till the edges are caramelized (about 20 minutes).
- Next add the garlic, artichoke, celery and mushrooms and saute for a few minutes.
- Add the chicken, tomatoes, parsley, stock and spices. Mix ingredients thoroughly and place lid on saucepan. turn heat down to medium low. Simmer for about an hour.
- Next mix the corn starch with a small amount of water to form a paste. Pour paste slowly into stew siring constantly. The liquid should become the consistancy of thin gravy. Simmer for another 15 mintues.
- Serve over a bed of brown basmati or long grain rice.
People Who Like This Dish 3
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