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
How to Make It
Place tomatoes, 1 cup broth, onion, garlic, cumin, paprika and turmeric into slow cooker.
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.
Cook chicken on high for 4 hours. Thirty minutes before chicken is finished, stir in olives and lemon peel.
Remove chicken from slow cooker; let cool. Remove meat from bones, then return loose meat to slow cooker.
Serve stew on top of cooked couscous and sprinkle with almonds.