Some of you may know that I have written a food blog for years. Recently though, I have spent more time writing about crafting and ignoring that blog, but from time to time I still have a recipe I want to share. To that end, I’m thinking of adding food to the mix here at Just Craft Enough. If you are all open to it that is…

This dish is an easy one pot stew. (Well ok, the rice does take a second pot.) It is warm and satisfying for cold winter nights, but the tang from the olives and lemon add a flavor of warmer climates.

Mediterranean Chicken Stew

I used uncooked chicken thighs for this, but you could easily adapt the recipe to use leftover chicken that is already cooked.

1 T olive oil
6 boneless and skinless chicken thighs
2 c canned crushed or whole tomatoes
1/2 – 3/4 c kalamata olives, pitted and halved
1/2 c sliced yellow onion
1 T lemon juice
1 t dried oregano
1/4 t crushed red pepper flakes

In a large heavy pot, heat the olive oil over medium high heat. Add the chicken and brown on both sides. Add the remaining ingredients. Bring to a boil. Cover and simmer until the chicken is cooked through, about 30 minutes. Taste and add salt if needed, but the olives do add a lot of saltiness.

Serve over hot rice.

Makes 3 servings.