Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs cut into bite size pieces ((or, cut of your choice))
  • 1 large onion – chopped ((equivalent to about 1 1/4 cup))
  • 1 cup chopped carrots
  • 2 cloves garlic
  • 1 large portobello mushroom – with stem removed and cut into bite size
  • 1/3 cup fresh chopped parsley
  • 3 tablespoons tomato paste
  • 1 14.5 oz can chopped tomatoes
  • 1/2 cup beef broth or red wine ((beef broth used for nutritional value purposes))
  • 1 1/2 cup chicken broth
  • 2 teaspoons cinnamon
  • Crumbled feta or parmesean ((optional- not used for nutritional value purposes))
  • Couscous ((optional-not used for nutritional value purposes))

Instruction

  • Heat olive oil in a dutch oven or soup pot. Saute chicken until brown. Remove chicken from pan and all oil but 1 tablespoon. Add onions, carrots, salt and pepper to the pot.. Saute until vegetables are soft but not brown scraping up all the yummy bits.
  • Add garlic and sauté until fragrant - 1 -2 minutes.
  • Add mushrooms and parsley, simmer an additional 5 minutes.
  • Add chicken back to pot.
  • Add tomato paste, cinnamon, canned chopped tomatoes, beef and chicken broth. Stir well and simmer about 20 minutes.
  • If desired, serve over couscous and sprinkle with cheese (feta or parmesan)