Chicken Stew with Green Olives

By nanarose

Cooking Light Slow Cooker Tonight, Oxmoor House

2012

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

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.