🌿 Hearty Mediterranean Chicken & Vegetable Stew

🥘 Ingredients (4–6 servings)

For the stew:

• 2 tbsp olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 red bell pepper, chopped

• 2 medium potatoes, cubed

• 1 zucchini, sliced

• 1 cup cherry tomatoes (or 1 large tomato chopped)

• 1 cup green beans, trimmed

• 1 ½ lbs (700g) chicken thighs or breasts, cut into chunks

• 5 cups chicken broth (or water)

• 2 tbsp tomato paste

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp cumin

• 1 bay leaf

• Salt & pepper to taste

Mediterranean finishing touches:

• Juice of ½ lemon

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped fresh dill or basil

• Optional: olives, crumbled feta, or a drizzle of extra-virgin olive oil

👩‍🍳 Instructions

1. Sear the chicken
   Heat olive oil in a large pot. Add chicken pieces and cook until lightly browned. Remove and set aside.

2. Sauté the aromatics
   In the same pot, add onion, garlic, carrots, celery, and bell pepper. Cook 5–6 minutes until softened.

3. Add tomato paste + spices
   Stir in tomato paste, paprika, oregano, thyme, cumin, and bay leaf. Cook for 1 minute to release flavor.

4. Add the vegetables
   Add potatoes, zucchini, cherry tomatoes, and green beans. Mix well.

5. Pour in broth
   Return chicken to the pot. Add broth and bring to a boil.

6. Simmer
   Cover and simmer for 30–40 minutes until chicken is tender and vegetables are soft.

7. Finish with Mediterranean flavors
   Stir in lemon juice, fresh parsley, and dill/basil. Adjust salt and pepper.
   Optional: Add olives or a spoon of feta on top.

🍽️ How to Serve

• With crusty whole-grain or sourdough bread

• Over brown rice or couscous

• With a simple Greek side salad

• Drizzle extra virgin olive oil for extra richness

💡 Tips

• Swap chicken with turkey or chickpeas for a lighter/vegetarian version.

• Add spinach or kale in the last 5 minutes for extra nutrients.

• The stew tastes even better the next day!