Here you go.
I used all chicken breasts (5 large), removed the skin but kept the bone in for cooking. To serve I removed it from the bones and kept it in larger chunks instead of shredding. I also used more spice than what the recipe called for, and 1/2 cup of broth as well. Finally I substituted cilantro for the mint. Not a big fan of mint...
Spicy Chicken with Green Olives
4 pounds bone-in chicken breasts, legs and thighs
Salt, to taste
Freshly ground pepper, to taste
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon ground cumin
1 teaspoon Spanish smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 cup chicken broth or vegetable broth
1 cup small pitted green olives, drained
1/2 cup chopped fresh cilantro or mint
Sprinkle the chicken with salt and pepper to taste. Place the pieces in the slow cooker.
In a medium skillet, heat the over over medium heat. Add the onion and cook, stirring often, for 5 minutes, until slightly softened. Add the garlic, ginger, cumin, paprikae, cinnamon, turmeric and broth, and bring to a simmer. Cook for 5 minutes more. Pour the mixture over the chicken.
Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone.
Rinse the olives and drain well. Add the olives to the cooker and cook for 30 minutes more. With a slotted spoon, transfer the chicken and olives to a serving platter. Cover and keep warm.
Pour the liquid into a small saucepan. Bring to a simmer and cook until slightly reduced. Taste for seasonings.
Spoon the sauce over the chicken. Sprinkle with herbs and serve hot.
Makes 4 to 6 servings.
From “The Mediterranean Slow Cooker” by Michele Scicolone
I used all chicken breasts (5 large), removed the skin but kept the bone in for cooking. To serve I removed it from the bones and kept it in larger chunks instead of shredding. I also used more spice than what the recipe called for, and 1/2 cup of broth as well. Finally I substituted cilantro for the mint. Not a big fan of mint...
Spicy Chicken with Green Olives
4 pounds bone-in chicken breasts, legs and thighs
Salt, to taste
Freshly ground pepper, to taste
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons freshly grated ginger
1 teaspoon ground cumin
1 teaspoon Spanish smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/4 cup chicken broth or vegetable broth
1 cup small pitted green olives, drained
1/2 cup chopped fresh cilantro or mint
Sprinkle the chicken with salt and pepper to taste. Place the pieces in the slow cooker.
In a medium skillet, heat the over over medium heat. Add the onion and cook, stirring often, for 5 minutes, until slightly softened. Add the garlic, ginger, cumin, paprikae, cinnamon, turmeric and broth, and bring to a simmer. Cook for 5 minutes more. Pour the mixture over the chicken.
Cover and cook on low for 4 to 6 hours, or until the chicken is very tender and coming away from the bone.
Rinse the olives and drain well. Add the olives to the cooker and cook for 30 minutes more. With a slotted spoon, transfer the chicken and olives to a serving platter. Cover and keep warm.
Pour the liquid into a small saucepan. Bring to a simmer and cook until slightly reduced. Taste for seasonings.
Spoon the sauce over the chicken. Sprinkle with herbs and serve hot.
Makes 4 to 6 servings.
From “The Mediterranean Slow Cooker” by Michele Scicolone
:wall:...and the cheapest Mexican tourist beer on the planet.... essentially Mexican Rolling Rock with added protozoans.... Sol? Only if it's free... only if it's free my brother....
