Mediterranean Chicken and Sausage Stew
2 pieces chicken thighs
1, diced bell peppers
1 link, sliced sausage
1 stalk, chopped celery
1 can (14 oz) canned tomatoes
1, chopped onion
3 cloves, minced garlic
1/4 cup, pitted kalamata olives
1/2 cup, chopped artichoke hearts
1 tsp, dried oregano
1, juiced lemon
1/2 cup, uncooked quinoa
Chop the onion, bell peppers, celery, and garlic. Slice the sausage and chop the artichoke hearts. Juice the lemon.
In a large pot, cook the chicken thighs and sausage until browned, about 5 minutes.
Add the chopped onion, bell peppers, celery, and garlic to the pot. Stir in the canned tomatoes, oregano, and lemon juice. Bring to a simmer and cook for 15 minutes.
Stir in the quinoa, kalamata olives, and artichoke hearts. Cover and cook for an additional 15 minutes, or until quinoa is cooked through.
Adjust seasoning with salt and pepper if needed. Serve the stew hot, garnished with fresh herbs if desired.
For a healthier twist, you can substitute quinoa with brown rice or couscous. You can also add a sprinkle of feta cheese on top before serving for an extra boost of flavor.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
500
45g
35g
20g
If you want, you can edit this recipe or create a new variant.