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.


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


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


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
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