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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, October 22, 2010

I might go so far as to say, yuck

Well its happened again, only for the second time in over 150 recipes might I add, but this one was really NO GOOD.  I thought it had great potential and was totally planning on loving it, even after Logan said he didn't like it, but unfortunately it really just wasn't good.  That's my opinion though, maybe if you tried it you would enjoy it.  I think what it came down to for me is that I'm not a fan of garbanzo beans cooked this way.  I love them baked and crunchy, but was not a fan of their texture and flavor cooked in this manner. Everything about this recipe on paper looked amazing, the ingredients, the name, the was all so promising!  Then I tried it and I wasn't even able to finish...that says something.  I guess while taking on this challenge I've also become the recipe guinea you never have to cook this meal and be disappointed.  That's probably the worst spend the time cooking and then have nothing good to show for it, huge bummer.  This is probably why I ended up eating a bowl of ice cream after dinner...I know, I have great coping mechanisms, very healthy!
ENJOY!...or I guess DON'T enjoy!

Mediterranean Chicken Stew
1 1/2 lbs boneless skinless chicken breast halves cut into 3/4 in chunks
3 tsp olive oil
4 garlic cloves, minced
1 can (15.5 oz) chickpeas, drained and rinsed
4 plum tomatoes, cored and cut into 1/2 in pieces
2 T chopped pitted kalamata olives
1 tsp white wine vinegar
1/4 cup chopped fresh parsley

Season the chicken with 1 tsp salt and 1/4 tsp pepper.  In a large nonstick skillet, heat 2 tsp of oil over medium high heat.  Add the chicken and cook turning occasionally until golden, 3-4 min.  Transfer to a plate.

Reduce heat to med low add remaining oil.  Add garlic, and cook stirring about 30 sec.  Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 min.

Add tomatoes; cook over medium heat until starting to break down, 3-4 min.  Add olives, vinegar and chicken along with any accumulated juices; toss until warmed through, about 1 min.  Stir in parsley.  Serve over polenta.  

Logan Rating: Zero Stars

1 comment:

  1. I like that you blog about successes and not-so-successful meals :) It makes me value your opinion even more!