IWONA'S IN THE KITCHEN BLOG - CHICKEN STEW WITH GREEN OLIVES
CHICKEN STEW WITH GREEN OLIVES
Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 4 hours
Yeld: 4 serves
Ingredients:
1 (28 oz) can whole tomatoes, drained and coarsely chopped
1 1/2 cups chicken broth
1 onion, sliced
1 clove garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp turmeric
1 1/2 tbsp olive oil
1 (3 lb) quartered chicken, skinned
2 tsp salt
1/2 tsp black pepper
1/2 cup pitted green olives
grated peel of 1 lemon
cooked couscous
1/4 cup sliced almonds, toasted
Preparation:
Place tomatoes, 1 cup broth, onion, garlic, cumin, paprika and turmeric into slow cooker. Heat 1 tbsp oil in a large skillet 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 meat to slow cooker.
Serve stew on top of cooked couscous and sprinkle with almonds.
DO YOU HAVE A FAVORITE RECIPE YOU WOULD LIKE TO SHARE? Let me know!
YOUR DEAN'S TEAM "IN THE KITCHEN" EDITOR,
IWONA FILIPIAK
