Lemony Greek Chicken And Beans Stew
This easy lemony Greek chicken Stew has tender beans and spinach in a delicious garlicky broth.
Servings 4
Calories 591kcal
Ingredients
- 1 lb chicken thighs cut into bite-size pieces
- ¼ cup extra virgin olive oil
- 1 onion diced
- 8 garlic cloves roughly chopped
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon dried oregano
- 1 teaspoon chili flakes
- 1 lb white beans canned
- 3 cups chicken broth
- 2 lemons
- 8 oz spinach leaves
- ¼ cup chopped dill
- sea salt
- freshly ground pepper
Instructions
- Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size. Dice the onion and roughly chop the garlic cloves.
- Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, garlic and cook until they are softened and translucent, about 5 minutes.
- Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown all over, about 3 to 5 minutes. Add the beans, the chicken broth, and the juice of one lemon.Bring to a boil, lower the heat and simmer for about 20 minutes.
- Add the spinach and the chopped dill. Season with sea salt and pepper and add more lemon juice to taste. Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.
Notes
- For this stew you can use chicken breasts, ground chicken, or turkey.
- You can substitute the white beans with canned chickpeas /garbanzo beans in a pinch. They will be delicious.
Nutrition
Calories: 591kcal | Carbohydrates: 43g | Protein: 34g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 807mg | Potassium: 1406mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5832IU | Vitamin C: 51mg | Calcium: 235mg | Iron: 8mg