IWONA’S IN THE KITCHEN BLOG – CHICKEN STEW WITH GREEN OLIVES

IWONA’S IN THE KITCHEN BLOG – 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.

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YOUR DEAN’S TEAM "IN THE KITCHEN" EDITOR

IWONA FILIPIAK