Ingredients
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-
2
-
2
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2
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1
-
1
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1⁄2
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1⁄2
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2
-
1
-
2
-
2
-
-
-
Directions
Prep Time: 20 m | Cook Time: 1hr | Serves: 4
Mediterranean Chicken Stew, All I can say is when I went over to my Aunt’s house and smelled this on the stove I asked her for the recipe before even trying it This is a wonderful sweet and spicy soup that I just know you will love Diabetic Exchange: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable”, Smells great cooking I used boned thigh-leg meat and cut the sweet potatoes in smaller pieces to make it easier to serve Really good over couscous Strangely, it wasn’t as good leftover as fresh, so eat a lot the first time!, Sweet and savory and delicious soup/stew I used chicken breast, cooking it through at the start and then adding it back just before serving to rewarm Very pretty presentation as well
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Steps
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1
Done
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Lightly spray a covered nonstick pot with cooking spray. |
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2
Done
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Add the chicken and brown over high heat for 2 minutes, turning chicken once. |
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3
Done
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Lower the heat and transfer the chicken to a plate. |
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4
Done
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Set aside. |
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5
Done
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Add all remaining ingredients to the pot except the reserved chicken pieces. |
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6
Done
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Bring to a simmer and cook for 2 minutes. |
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7
Done
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Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones. |
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8
Done
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Divide the sweet potatoes and chicken between 4 shallow soup plates. |
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9
Done
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Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly. |
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10
Done
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Pour some of the mixture over each serving; serve at once. |
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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