Chicken Stew with Green Olives

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.

Yield: 4 Servings
Cost per Serving: $4.62
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Nutritional Information

Amount per serving
  • Calories: 382
  • Fat: 17g
  • Saturated fat: 2g
  • Protein: 40g
  • Carbohydrate: 14g
  • Fiber: 5g
  • Cholesterol: 115mg
  • Sodium: 2mg

Ingredients

  • 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

Preparation

  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.
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