Chicken Stew With Tomatoes, Chickpeas And Olives

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh cilantro, plus
• 1 tablespoon chopped fresh cilantro
• 3 cups chicken broth
• 1 1/4 cups canned chick-peas, rinsed and drained
• 2 cups diced tomatoes (canned is fine)
• 1/2 cup pitted kalamata olive
• 1/2 teaspoon dried marjoram or 1/2 teaspoon thyme
• salt
• fresh ground pepper
• 4 cups shredded cooked chicken
• 2 teaspoons freshly grated lemons, zest of
• 1 tablespoon unsalted butter
• 2 cups couscous

1. Heat the oil in a large pot over medium heat. Saute onion, garlic and 1/4 cup cilantrol until soft. Add chicken broth, chickpease, tomatoes, olives, marjoram, paprika, and salt and pepper to taste. Bring to a boil; lower heat and simmer 20 minutes. Add shredded chicken, simmer 5 minutes longer. Remove from heat; stir in zest and 1 tbsp cilantro.
2. Meanwhile, bring 2 cups water, butter and 1/2 tsp salt to a boil in a medium saucepan. Remove from heat, stir in couscous, and cover with tight-fitting lid. Let stand 10 minutes. Fluff with a fork before serving with stew.

olive oil, onion, garlic, fresh cilantro, fresh cilantro, chicken broth, chickpeas, tomatoes, olive, thyme, salt, fresh ground pepper, chicken, freshly grated lemons, unsalted butter, couscous

Taken from www.food.com/recipe/chicken-stew-with-tomatoes-chickpeas-and-olives-117527 (may not work)