Chicken Stew with Green Olives

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 0.0%
  • Fat: 15.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 2.7g
  • Protein: 42.4g
  • Carbohydrate: 30.5g
  • Fiber: 4.4g
  • Cholesterol: 113mg
  • Iron: 3.7mg
  • Sodium: 691mg
  • Calcium: 83mg

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. 1. Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
  2. 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. 3. Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
  4. 4. Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
  5. 5. Serve stew over couscous, and sprinkle with almonds.
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