Mediterranean Chicken or Turkey Stew

Health Highlights

Ingredients

4 cup	Tomato sauce, canned
1 medium/large bird	Whole Chicken (skinned & cut into pieces)
9 heart	Artichoke hearts, canned (water packed; sliced)
1 cup	Black olives (cut in half)
1/2 cup slices	Water chestnuts, canned (or pine nuts; or blanched almonds)
5 green onion (stem)	Green onion (chopped)
2 clove(s)	Garlic (minced)
1/2 cup	Vegetable stock/broth, low sodium (or more as needed)
1 pinch	Sea salt, fine (to taste)
1 dash	Cayenne pepper (to taste)
1250 ml	Spaghetti squash (cooked; or steamed cauliflower; optional)
1/2 cup	Parsley, fresh (lightly chopped)

Heat the sauce in a large saucepan. Wash the poultry and remove any fatty parts.
Add the poultry, artichoke hearts, olives, water chestnuts, green onions and garlic to the sauce.
Cover and simmer for 60 to 75 minutes or until the poultry falls off the bone and is very tender.
Add ½ cup or more stock or other liquid as needed while cooking, if mixture is too thick. Add sea salt and cayenne.
Serve over cooked spaghetti squash or cauliflower.
Top each serving with parsley. Serve with green vegetables and/or salad.

Calories 552

Calories from fat 276

Calories from saturated fat 71

Total Fat 31 g

Saturated Fat 7.9 g

Trans Fat 0

Polyunsaturated Fat 6.8 g

Monounsaturated Fat 14.1 g

Cholesterol 146 mg

Sodium 1463 mg

Potassium 1182 mg

Total Carbohydrate 22.3 g

Dietary Fiber 7.1 g

Sugars 6.9 g

Protein 50 g