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Maya

Savory Chicken Stifado with Artichokes and Kalamata Olives: A Must-Try Recipe!

A delicious and hearty dish featuring tender chicken thighs simmered with artichokes and Kalamata olives in a rich tomato and red wine sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup red wine
  • 1 can 14 ounces artichoke hearts, drained and quartered
  • 1/2 cup Kalamata olives pitted and halved
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Increase the heat to medium-high and add the chicken pieces to the skillet. Cook until browned on all sides, about 5-7 minutes.
  3. Sprinkle the cinnamon, oregano, salt, and black pepper over the chicken. Stir to coat the chicken evenly with the spices.
  4. Pour in the diced tomatoes (with their juice), chicken broth, and red wine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
  5. After 30 minutes, add the artichoke hearts and Kalamata olives to the skillet. Stir gently to combine. Cover and simmer for an additional 15 minutes.
  6. Taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For a creamier version, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking.
  • To add a bit of heat, include 1/2 teaspoon of red pepper flakes when adding the spices.

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