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Ingredients
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
- 1 1/2 cups fat-free, lower-sodium chicken broth, divided
- 1 onion, sliced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- 1 (3-pound) quartered chicken, skinned
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1/2 cup pitted green olives
- Grated peel of 1 lemon
- 2 cups hot cooked couscous
- 1/4 cup sliced almonds, toasted
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
1. Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
2. 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.
3. Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
4. Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
5. Serve stew over couscous, and sprinkle with almonds.
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