Monday, October 22, 2007

Chicken with Green Olives

This is a Cooking Light recipe that has become a household staple. Last night I didn't feel like fussing with the stove, so I made it in the crockpot. I also used some leftover home-marinated olives. Turned out delicious. Below is the crockpot version. Follow the link above for the original.

Crockpot Chicken with Green Olives

1 tablespoon olive oil
1 lb boneless skinless chicken breasts
3/4 teaspoon black pepper
1/4 teaspoon salt
2 cups chopped onion
1 tablespoon minced fresh garlic (about 3 cloves)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
Dash of ground red pepper
1 (3-inch) cinnamon stick
1 bay leaf
2 cups fat-free, less-sodium chicken broth
2/3 cup pitted green olives

Combine dry spices. Add to crockpot, pour broth over and mix well. Add in onion, garlic and chicken. Cook until chicken is tender, removing the cinnamon stick about halfway thru the cooking time (I cooked it on high for about 2 hours).

Serve with couscous.

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