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Chicken Stew with Green Olives

Prep time 10 mins
Cook time 4 hrs
Yield 4 Servings
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.


  • 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

Nutrition Information

  • calories 382
  • fat 17 g
  • satfat 2 g
  • protein 40 g
  • carbohydrate 14 g
  • fiber 5 g
  • cholesterol 115 mg
  • sodium 2 mg

How to Make It

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

  2. 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.

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

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

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