Chicken Stew With Oranges, Tomatoes and Olives

This is another delightful recipe from "One Pan, 2 Dishes."  It is a warm bowl of comfort on a blustery day.

6 boneless, skinless chicken thighs, or 2 boneless, skinless chicken breasts, cut into strips
2 T. olive oil
1 leek, white and tender green parts trimmed , rinsed and sliced
1 carrot, sliced thin
2 celery stalks, thinly sliced
1/2 t. thyme
2 garlic cloves, minced
juice of 2 oranges
zest of one orange
16 oz. can diced tomatoes
1/3 c. kalamata olives, halved
2 T. parsley

cooked rice or couscous

Ina large skillet heat olive oil.  Add the llek, carrot, thyme and chicken.  Cook 7 minutes.  Add garlic, orange juice and tomatoes.  Bring to a simmer, cover and simmer for 30 minutes.  Add olives, parsley and orange zest.  Serve over rice or couscous.