Mediterranean Chicken Stew from The Greek Diet by Maria Loi
On a chilly fall night, there’s nothing better than curling up on the couch with a warm bowl of tasty soup. We love this Mediterranean Chicken Stew from The Greek Diet by Maria Loi and Sarah Toland. The chicken makes this stew hearty and filling, and it also uses flavorful and fresh vegetables and spices. Maria also suggests serving it with Greek yogurt – yum! The Greek Diet, structured around the 12 Pillar Foods of the traditional Greek diet, provides 100 healthy, authentic Mediterranean recipes for you to enjoy. The Greek Diet is on sale now. Purchase now from your favorite retailer today. Also be sure to watch this video of the authors discussing The Greek Diet.
1 tablespoon tomato paste
4 cups chicken stock, vegetable stock, or water
1 whole chicken (3 pounds), cut into eight pieces
3 medium eggplants, diced into 1-inch cubes
2 green bell peppers, roughly chopped
2 red bell peppers, roughly chopped
2 garlic cloves, minced
4 medium tomatoes, diced
1 bunch fresh flat-leaf parsley, stemmed and chopped
½ cup olive oil
Salt and freshly ground black pepper
Greek yogurt, for serving
1. Preheat the oven to 375˚F.
2. In a medium bowl, dissolve the tomato paste in the chicken stock.
3. In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
4. Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
5. Serve with Greek yogurt.