The Fat Pastor's Heart Healthy Greek Chicken Stifado
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By Shawn Niles
The Fat Pastor's Heart Healthy Greek Chicken Stifado
5 steps
Prep:8h 15minCook:45min
A healthier version of an amazing traditional Greek dish. If you use the lower sodium green olives, the sodium content reduces dramatically (not shown in nutritional value here).
Updated at: Mon, 15 Apr 2024 21:11:31 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories323.9 kcal (16%)
Total Fat13.5 g (19%)
Carbs9.5 g (4%)
Sugars2.6 g (3%)
Protein31.1 g (62%)
Sodium322.5 mg (16%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Red Wine Marinade:
1 ¼ cupred wine
2 TblGrapeseed Oil
2 tspdried oregano
½ tspdried thyme
½ tspdried rosemary
½ tspblack pepper
fresh ground
For the Chicken Stifado
Instructions
Step 1
Mix together all marinade ingredients, and season with a little salt. Trim and dice the chicken into bite sized pieces. Add the marinade and the chicken to a large sealable bag. Let the chicken marinate in the refrigerator for at least 8 hours, up to 24 hours.
Step 2
Heat the olive oil in a dutch oven over medium high heat. Take the chicken out of the marinade (reserving the marinade) and brown the chicken on all sides. Once the chicken is browned, remove it to a plate.
Step 3
Add the onions to the pot and cook until browned and softened, about 8 minutes. Add the garlic and cook for 1 minute. Then add the tomato paste and stir it in. Let the tomato paste caramelize for 1-2 minutes.
Step 4
Add the chopped tomatoes and reserved marinade liquid. Bring to a boil then lower the heat so that the stew is simmering. Simmer, partially covered, for 10 minutes.
Step 5
Return the chicken to the pot and add in the lemon juice and olives. Simmer until the chicken is completely cooked through. Sprinkle the stew with chopped parsley.
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