Mediterranean Chicken Stew

This hearty, tomato-based Mediterranean chicken stew is packed with herbs, spices, and vegetables to provide comforting flavor.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 433 Calories

Ingredients

• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 3 cups vegetable broth
• 1 tablespoon whole black peppercorns
• 1 (12 ounce) can whole kernel corn, drained
• 1 tablespoon olive oil, or more as needed
• 1 bunch broccoli rabe, trimmed
• 1 splash olive oil
• 6 (4 ounce) chicken drumsticks
• 1 medium tomato, cut into chunks
• 2 medium shallots, diced
• 1 teaspoon allspice
• 1 (16 ounce) can tomato paste
• 1 (8 ounce) can tomato paste
• 3 tablespoons dried mint
• 1 (12 ounce) can chickpeas, rinsed and drained
• 2 lemons, sliced
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon

Recipe Instructions

Step 1

Bring a pot of lightly salted water to a boil; squeeze in lemon juice and add lemon slices, peppercorns, and a splash of olive oil. Add chicken. Reduce heat and let simmer until chicken is no longer pink in the centers and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain and discard everything except the chicken; let cool.

Step 2

While chicken cooks, chop broccoli rabe. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered until crisp-tender, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Step 3

Heat olive oil in a stew pot over medium-high heat. Add tomatoes, shallots, and garlic and cook and stir until translucent, 3 to 5 minutes. Reduce heat to medium to medium-low. Stir in oregano, basil, allspice, cinnamon, and nutmeg until a paste-like mixture forms, adding more olive oil if needed. Pour in vegetable stock and raise heat to medium-high. Stir in tomato paste and bring to a simmer.

Step 4

While the stew simmers, pull the cooled chicken off of the bones, discarding any skin and fat.

Step 5

Stir chicken meat into the stew, followed by mint. Let simmer until desired thickness is reached, about 1 hour, stirring in broccoli rabe, chickpeas, and corn during the last 10 minutes. Season with salt and pepper and serve.