Greek Chicken Stew with Cinnamon-Raisin Couscous
A Mediterranean one-pot dinner combining tender chicken, tomatoes, and garbanzo beans in a Greek-seasoned broth, served over fluffy couscous infused with warm cinnamon, raisins, and bright orange juice. The stew builds depth through aromatics and spices while the couscous cooks simultaneously, making this an efficient weeknight meal. Herbaceous and slightly sweet, with briny olives and lemon brightness, this dish works well for casual family dinners or when entertaining with minimal fuss. The pairing of warm spices with traditional Greek flavors creates an unexpected but harmonious twist on classic Mediterranean cooking.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon garlic, minced
- 4 teaspoon all purpose Greek seasoning, crumbled between fingersoregano+thyme+garlic powder1 tbsp Greek=1 tsp oregano+1/2 tsp thyme+1/2 tsp garlic powderspice
homemade blend
- 1 28 ounce can crushed tomatoes, in puree
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1 cup chicken broth
- 2 bay leaf
- 1 teaspoon black pepper
- 1 oven-roasted deli chicken, cut into serving piecesrotisserie chicken1:1poultry
same result
- ½ cup kalamata olive, pitted and coarsely choppedgreen olive1:1produce
different brininess
- 1 tablespoon lemon juice, freshly squeezed
- 2 cup chicken broth
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- 1 10 ounce box plain couscous
- ¼ cup raisin
- 1 teaspoon cinnamon, ground
- 1 tablespoon orange juice
Instructions
- 1
Heat olive oil in large stockpot over medium-high heat.
- 2
Add onion and bell pepper, cook stirring frequently until softened, about 4 minutes.
- 3
Add garlic and Greek seasoning, cook 1 minute stirring constantly.
- 4
Add tomatoes, garbanzo beans, broth, bay leaves, and pepper. Stir well and bring to a boil, boil 5 minutes stirring frequently.
- 5
Add chicken, lower heat to medium, and simmer uncovered 15 minutes, stirring frequently until mixture thickens.
- 6
While stew simmers, bring broth, olive oil, and salt to boil in medium saucepan over medium-high heat.
- 7
Stir couscous and raisins into boiling broth, cover, and remove from heat.
- 8
After 5 minutes when moisture absorbs, sprinkle cinnamon and orange juice over couscous.
- 9
Fluff couscous with fork to combine flavors and loosen grains without stirring.
- 10
Remove bay leaves from stew and discard.
- 11
Stir olives and lemon juice into stew and serve immediately over couscous.
Tips
Squeeze fresh lemon juice just before serving and add kalamata olives at the end to preserve their briny flavor and prevent them from becoming mushy.
Do not stir the couscous after fluffing with orange juice and cinnamon to maintain separate, fluffy grains rather than a clumpy texture.
Good to Know
Refrigerate stew and couscous separately in airtight containers up to 3 days. Couscous may dry out slightly upon storage.
Prepare stew through step 4 (before adding olives and lemon juice) up to 1 day ahead. Reheat gently before serving. Make couscous fresh on serving day.
Spoon hot stew over warm couscous. Serve with crusty bread and a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Common Mistakes
Stir couscous after fluffing to avoid clumpy, dense texture.
Add olives at the beginning to prevent them from disintegrating into the stew.
Skip the orange juice to miss the brightness that balances warm spices.
Substitutions
different brininess
homemade blend
FAQ
Can I use fresh chicken instead of deli chicken?
Yes. Use 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces. Add with tomatoes and simmer 20-25 minutes until cooked through, rather than 15 minutes.
What if I don't have Greek seasoning on hand?
Combine 1 tablespoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Adjust salt in the recipe accordingly.
Can I freeze the stew and couscous?
Freeze stew up to 2 months. Couscous becomes grainy when frozen. Reheat stew from frozen at 350F for 45 minutes covered, then on stovetop. Make couscous fresh.