Braised Coriander Chicken in Tomato Sauce with Olives and Mint

By Brie

Fire up your slow cooker and give this dish a try. It's simple to make and delicious to eat.

Make Coriander Chicken Enchiladas with the leftovers.

Ingredients

• 1 Whole Chicken (Split in Half), or in pieces
• 2 teaspoon Kosher Salt
• 2 teaspoon Ground Coriander
• 1 teaspoon Black Pepper
• Olive Oil
• 2 Medium Onions (4 cup with a Medium Dice)
• 3 Cloves Garlic (Sliced Thinly)
• 3 cup Whole San Marzano Tomatoes (Crushed Slightly)
• 1 cup Whole Kalamata Olives
• 2 1/2 cup Chicken Stock
• 3 tablespoon Fresh Mint (Torn)
• Orange Zest for garnish

Preparation

Step 1

Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.

Heat a cast iron skillet over medium-high heat. Add about 3 tablespoons of olive oil. When the oil is hot, add the chicken skin side down and brown on both sides (about 2 minutes per side). Reduce heat to medium and add the onion and garlic to the same pan with a large pinch of salt. Sweat the vegetables for 3-5 minutes until they soften. Deglaze the pan with chicken stock and add olives.

Transfer everything from your pan carefully to a crock pot, set on low. Add crushed tomatoes, with the juices, and a pinch of salt. Cook in crock pot for 4-6 hours.

When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest. Serve with your favorite sides.