for chicken stew
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can chickpeas, rinsed and drained
1 cup low sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into bite sized pieces, skin removed
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice
for cinnamon couscous
2 cups low sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous
1/3 cup raisins
2 teaspoons ground cinnamon
2 tablespoons orange juice
Heat olive oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.
For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat and cover. Let rest until all liquid has been absorbed, about 5 minutes. Fluff couscous with a fork, add cinnamon and orange juice. Use fork to mix until combined. Set aside.
Remove stew from heat. Add olives and lemon juice. Serve hot over couscous.
• Remove chicken meat from bones while the chicken is still warm and you won't need a knife -- the meat comes off easily using just your fingers.
• Add other dried fruits to the couscous like chopped dried apricot, currents, and finish with sliced toasted almonds.
(Images: Stephanie Barlow)