Chicken Stew With Green Olives Recipe

Name: Chicken Stew With Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place tomatoes, 1 cup broth, and next 5 ingredients (through turmeric) in an electric slow cooker.
2
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.
3
Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
4
Remove chicken from slow cooker; cool. Remove meat from bones; return meat to slow cooker. Discard bones.
5
Serve stew over couscous, and sprinkle with almonds.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Stew With Green Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stew With Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions