This is a truly company-worthy dish that can be made - start to finish - in about half an hour. No kidding. Serve it with couscous or rice. And never reveal your secret.
2 tbsp olive oil
1 medium onion, chopped
1 medium green sweet pepper, chopped
2 garlic cloves, minced
1 tsp dried oregano, crumbled
1 796-mL can diced tomatoes
1 540-mL can chickpeas, rinsed and drained
1 cup chicken broth
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper
1 rotisserie chicken, cut into 8 to 10 pieces
1/2 cup kalamata olives, coarsely chopped
In a Dutch oven or very large skillet, cook the onion and green pepper over medium heat until softened - about 5 minutes. Add the garlic and oregano and cook, stirring, for just one minute. Now add the tomatoes, chickpeas, chicken broth, parsley, salt and pepper.
Cook, stirring a few times, for about 5 minutes. Now add the chicken pieces and olives, and continue to cook, uncovered, for 15 minutes, stirring frequently.
That's pretty much it, folks. Serve chicken and sauce spooned over hot cooked rice or couscous.
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