Chicken Stew with Green Olives

Chicken Stew with Green Olives Recipe
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.
4 Servings

Cost per Serving:



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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


Prep: 10 Minutes
Cook: 4 Hours

Place tomatoes, 1 cup broth, onion, garlic, cumin, paprika and turmeric into slow cooker.

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.

Cook chicken on high for 4 hours. Thirty minutes before chicken is finished, stir in olives and lemon peel.

Remove chicken from slow cooker; let cool. Remove meat from bones, then return loose meat to slow cooker.

Serve stew on top of cooked couscous and sprinkle with almonds.

Created date

February 2006

Nutritional Information

Calories 382
Fat 17 g
Satfat 2 g
Protein 40 g
Carbohydrate 14 g
Fiber 5 g
Cholesterol 115 mg
Sodium 2 mg