Chicken Stew with Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Give this stew a little crunch by lightly sprinkling almonds on top. The consistencies of the ingredients will mesh nicely with the flavors. Ingredients:
2 (14.5-ounce) cans no-salt-added diced tomatoes, drained |
1 1/2 cups fat-free, lower-sodium chicken broth, divided |
1 onion, sliced |
1 garlic clove, minced |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon turmeric |
1 tablespoon olive oil |
1 (3-pound) quartered chicken, skinned |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1/2 cup pitted green olives |
grated peel of 1 lemon |
2 cups hot cooked couscous |
1/4 cup sliced almonds, toasted |
Directions:
1. Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; cook chicken about 8 minutes, browning on all sides. Place in slow cooker. Pour remaining 1/2 cup broth into pan, scraping pan to loosen browned bits. Pour liquid into slow cooker.
3. Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
4. Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
5. Serve stew over couscous, and sprinkle with almonds.
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