- Calories 382
- Fat 17g
- Satfat 2g
- Protein 40g
- Carbohydrate 14g
- Fiber 5g
- Cholesterol 115mg
- Sodium 2mg
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.
How to Make It
Step 1
Place tomatoes, 1 cup broth, onion, garlic, cumin, paprika and turmeric into slow cooker.
Step 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.
Step 3
Cook chicken on high for 4 hours. Thirty minutes before chicken is finished, stir in olives and lemon peel.
Step 4
Remove chicken from slow cooker; let cool. Remove meat from bones, then return loose meat to slow cooker.
Step 5
Serve stew on top of cooked couscous and sprinkle with almonds.
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alicefromga's Review
Thought it was very tasty considering the fact I forgot to drain the tomatoes (I just used a can of already diced tomatoes)! It made it a little soupy, but it was still good. Just used plain stuffed Spanish olives and I also used chicken breasts to cut back on some of the fat content. I could of stood for it to be a bit more lemony, but I enjoyed it nonetheless!!!
christinew's Review
I had high hopes for this dish as it simmered in the slow cooker. The end result was surprisingly bland. I may try it again and try tweaking certain things though not sure what yet. Maybe more olives, or some red pepper (or maybe apricots?). It was very easy to prepare -- the meat slipped off the bone -- and the liquid-to-meat ratio was perfect (though it didn't look it until I took the chicken off the bone) . It looked scrumptious, just tasted kind of blah.
BogeysMom's Review