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Chicken Stew with Green Olives

Oxmoor House

Yield 4 servings
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

Nutrition 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

How to Make It

  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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