Sometimes cooking with no plan yields the best results. I’d say this was one of those meals. I had chicken breasts, olives, tomatoes, carrots, broccoli slaw, parsley, and a cabinet full of spices. Figuring I’d make something different I used a blend of smoked paprika, cumin, turmeric, and cinnamon. I was going to go for garam masala but felt cinnamon would be less overpowering. I also added in a dash of nutmeg for a little extra something. I let this dish simmer for an hour and the flavors were great. Nothing too overpowering but definitely plenty going on. I love the smoky background flavor paprika adds.
You can easily add in any vegetables you’d prefer or even potatoes. I’m still eating low carb for the time being and opted to serve this over cauliflower ‘rice’. I bet it would be delicious over couscous or pasta. I was happy with the end results as is, but you could always serve with a dollop of sour cream or greek yogurt.
Chicken and Olive Stew
- 1 lb chicken breasts
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 large carrots, peeled and chopped into 1.5″ pieces
- 28 oz. diced tomatoes, I prefer san marzano
- 1 1/2 cups broccoli slaw
- 1 1/2 cups green olives
- 4 tablespoons capers
- 3/4 teaspoon turmeric
- 3/4 teaspoon cumin
- 3/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- dash nutmeg
- 1 teaspoon Better Than Bouillon chicken base
- 1 cup water
- 2 tablespoons tomato paste
- 1/2 cup parsley, chopped
- In a dutch oven heat up a tablespoon of oil and brown the chicken breasts over medium high heat. Chop into cubes and set aside.
- Add the onion, garlic, and carrots to the dutch oven. Lower heat to medium and cook until browned, 5 minutes.
- Add the tomatoes, broccoli slaw, green olives, capers, turmeric, cumin, paprika, cinnamon, nutmeg, chicken base, and 1 cup water. Season with s&p. The liquid should be just covering the ingredients.
- Once dish comes to a full simmer cover and turn heat down to low. Cook 45 minutes.
- Add the parsley and tomato paste and simmer uncovered another 15 minutes.