Chicken Stew with Green Olives
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Give this stew a little crunch by lightly sprinkling almonds on top. The consistencies of the ingredients will mesh nicely with the flavors.
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
Instructions
Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
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.
Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
Serve stew over couscous, and sprinkle with almonds.
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