Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Give this stew a little crunch by lightly sprinkling almonds on top. The consistencies of the ingredients will mesh nicely with the flavors.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.

    Advertisement
  • 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.

  • Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.

  • Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.

  • Serve stew over couscous, and sprinkle with almonds.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

438 calories; fat 15.6g; saturated fat 2.5g; mono fat 8.9g; poly fat 2.7g; protein 42.4g; carbohydrates 30.5g; fiber 4.4g; cholesterol 113mg; iron 3.7mg; sodium 691mg; calcium 83mg.
Advertisement
Advertisement