Lunch: Chicken Stew with Green Olives

Give this stew a little crunch by lightly sprinkling almonds on top. The consistencies of the ingredients will mesh nicely with the flavors.

This recipe includes superfoods such as:

Lemon

Health benefits of Chicken Stew with Green Olives

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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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