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Mediterranean Chicken Stew with Olives

This luscious and warming stew borrows from the palates of Morocco and Greece, with spices, chickpeas, piquant olives, and a hint of orange. Its list of ingredients looks long because of the spices, but it's still pretty simple to make. If you like, serve the stew over couscous, rice, or quinoa in wide, shallow bowls.


  • 2 tablespoons canola or vegetable oil
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into bite-size piecies
  • Salt and ground black pepper
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Large pinch red pepper flakes
  • 1 3-inch cinnamon stick
  • 1 bay leaf
  • 1 1/2 ounces Glace de Poulet Gold®dissolved in 4 cups hot water, divided
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup pitted green olives (or a combination of green and Kalamata oives)
  • 2 teaspoons finely grated orange zest


  1. Warm the oil in a Dutch oven or soup pot over medium-high heat. Season the chicken with salt and pepper and brown it on all sides in the oil.  The chicken pieces should cook in 1 layer, so work in batches if necessary.  Set the browned chicken aside on a plate.
  2. Reduce the heat to medium-low and add the onion to the pot.  Cook, stirring frequently, until the onion has softened, about 5 minutes.  Add the garlic, turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf, and cook, stirring constantly, 1 more minute.
  3. Pour in 2 cups of the reconstituted Glace de Poulet Gold®, stirring and scraping to loosen the browned bits from the bottom of the pot.  Add the tomatoes with their juices, the chickpeas, olives, orange zest, and the reserved chicken, along with any juices it has released, to the pot, stirring to combine.  Increase the heat to medium to bring the stew to a simmer.  Simmer about 15 minutes, adjusting the heat as needed to keep the stew just at a simmer, until the chicken is cooked through. Add more stock as needed to get the consistency you want; reserve the remaining stock for another use.
  4. Season the stew to taste with salt and pepper, remove the bay leaf and cinnamon stick, and serve in warmed bowls.
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