Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by MyRecipes February 2006

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Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

382 calories; fat 17g; saturated fat 2g; protein 40g; carbohydrates 14g; fiber 5g; cholesterol 115mg; sodium 2mg.
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