Chicken Stew with Green OlivesTell a Friend
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One of the absolute best stews I've ever made; great for company as well.
Prep Time: 15 min(s)
Cook Time: 240 min(s)
Recipe Type: Public
I always skip the browning step. I'm sure it adds flavor, but if I'm using my slow cooker it's usually because I don't have time to stand over the stove. I throw everything in the slow cooker (except the olives and lemon rind which get added at the end). It has always come out just fine. We love to serve this with slices of naan or pita bread.
Posted By: adela82
Posted On: Feb 23, 2013
Number of Servings:
- 2 cans - 14.5 oz - no salt added diced tomatoes drained
- 1 1/2 cups - low sodium chicken broth
- 1 - onion sliced
- 1 cloves - minced garlic
- 1 teaspoons - ground cumin
- 1 teaspoons - paprika
- 1/2 teaspoons - turmeric
- 1 tablespoons - olive oil
- 3 pounds - boneless skinless chicken (thighs or breasts)
- 1/2 teaspoons - pepper
- 1/2 teaspoons - salt
- 1/2 cups - pitted green olives
- 1 - lemon peel grated
- 2 cups - hot cooked couscous
Place tomatoes, 1 cup broth and next 5 ingredients in slow cooker.
Sprinkle chicken with salt and pepper. In large skillet over med-high heat, cook chicken about 8 minutes, browning on all sides. Place in slow cooker. Add 1/2 cup broth to pan, scraping to loosen browned bits. Pour into slow cooker.
Cover and cook on high 4 hours. 30 minutes before end of cooking time, stir in olives and rind. Serve stew over couscous.