Chicken Stew with Green Olives |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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This Mediterranean-style chicken stew gets its rich and savory flavor from garlic, cumin, and turmeric. The chicken is cooked with tomatoes and green olives and topped with toasted almonds, making it a colorful and satisfying one-dish meal. Ingredients:
1 (28 oz.) can whole tomatoes, drained and coarsely chopped |
1 1/2 cups chicken broth |
1 onion, sliced |
1 clove garlic, minced |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon turmeric |
1 1/2 tablespoons olive oil |
1 (3 lb.) quartered chicken, skinned |
2 teaspoons kosher salt |
1/2 teaspoon black pepper |
1/2 cup pitted green olives |
grated peel of 1 lemon |
1/4 cup sliced almonds, toasted |
Directions:
1. Place tomatoes, 1 cup broth, onion, garlic, cumin, paprika and turmeric into slow cooker.
2. In a large skillet, heat 1 Tbsp. oil over medium high heat. Season chicken with salt and pepper, place in skillet and cook, turning, until browned, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth into skillet, scraping brown bits from bottom of pan. Pour liquid into slow cooker.
3. Cook chicken on high for 4 hours. Thirty minutes before chicken is finished, stir in olives and lemon peel.
4. Remove chicken from slow cooker; let cool. Remove meat from bones, then return loose meat to slow cooker.
5. Serve stew on top of cooked couscous and sprinkle with almonds.
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