Chicken Stew with Green Olives

Chicken Stew with Green Olives Recipe

Oxmoor House

Give this stew a little crunch by lightly sprinkling almonds on top. The consistencies of the ingredients will mesh nicely with the flavors.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 438
Caloriesfromfat 0.0 %
Fat 15.6 g
Satfat 2.5 g
Monofat 8.9 g
Polyfat 2.7 g
Protein 42.4 g
Carbohydrate 30.5 g
Fiber 4.4 g
Cholesterol 113 mg
Iron 3.7 mg
Sodium 691 mg
Calcium 83 mg

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

Preparation

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.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note