CHICKEN WITH GREEN OLIVES
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Provided by Mark Bittman
Categories dinner, easy, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
- Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
- Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams
SLOW-COOKER LEMON-PEPPER CHICKEN WITH GREEN OLIVES AND POTATOES
Buttery olives, rich chicken, creamy potatoes in a luscious sauce brightened up with lemon and fresh herbs-this isn't just a tasty dinner, this recipe is also a lesson in great slow cooking. We say this because it uses several techniques to maximize flavor, while still delivering on the hands-off convenience that slow cookers promise. Here's what we mean: This recipe starts with browning the chicken on the stove-we know, we know, this doesn't seem very convenient, but bear with us-browning is a chemical reaction that creates flavor, and it can't happen inside a slow cooker, which cooks at too low a temperature for this process to occur. So yes, you have to wash a skillet, but it will pay off in terms of flavor-and the washing is actually made easy because of the deglazing step. But before we get to that, there are the onions. As long as the skillet is dirty, it makes sense to sauté the onions as well. Onions that go into the slow cooker raw can end up undercooked and acrid-tasting, so browning the onions in the chicken fat left behind in your skillet is setting you up for success. Adding some broth, after you've cooked and removed the onions, will allow you to scrape up the browned bits stuck to the bottom of the skillet-and those little bits are cooking gold. Adding the deglazing liquid to the slow cooker means all the complex flavor you've developed through the simple act of browning will infuse the finished dish. And like we said, washing your skillet is a breeze after deglazing because you've already gotten rid of the sticky bits without any scrubbing. With such a flavorful start, your dish only needs low heat and time to cook up into something truly excellent and absolutely impressive.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 5h35m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned.
- Transfer chicken to slow cooker.
- Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker.
- Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker.
- Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender.
- Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
Nutrition Facts : Calories 410, Carbohydrate 24 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Thigh and 3/4 Cup Vegetables, Sodium 970 mg, Sugar 2 g, TransFat 0 g
SLOW COOKER CHICKEN WITH OLIVES
Make and share this Slow Cooker Chicken With Olives recipe from Food.com.
Provided by Sageca
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
- Add chicken, stir until well mixed.
- Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
- Discard bay leaf.
- Remove excess fat on the chicken before adding to the post.
- I made 1/2 the recipe with success.
SLOW COOKER LEMON AND THYME CHICKEN
I couldn't find a slow cooker recipe for chicken that was quite right at the time, so I made one up, and it has been a hit! Browning the chicken first avoids the strange pale chicken common to slow cooked chickens.
Provided by Louiselombard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 6h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
- Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees F (70 degrees C).
Nutrition Facts : Calories 294.6 calories, Carbohydrate 6.4 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 60 mg, Sugar 1 g
BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
GARLIC-THYME SLOW-COOKER CHICKEN BREASTS
Enjoy garlicky, zesty and tender chicken, rice and veggies when you go low and slow with our simple recipe for Garlic-Thyme Slow-Cooker Chicken Breasts.
Provided by My Food and Family
Categories Home
Time 6h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place chicken in slow cooker sprayed with cooking spray; sprinkle with garlic and thyme. Mix dressing and orange zest until blended; pour over chicken. Cover with lid.
- Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
- Stir in beans; cook, covered, on HIGH 15 to 25 min. or until heated through. Meanwhile, cook rice as directed on package, omitting salt.
- Spoon rice onto platter. Use slotted spoon to transfer chicken and beans to prepared platter; top with tomatoes and cheese. Discard liquid from slow cooker.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
SLOW-COOK CHICKEN AND THYME WITH GREEN OLIVES
I've been cooking this a lot lately and it's been getting rave 'reviews' from friends and family. It's another dish that you can prepare before your guests arrive and then let it do its own thing in the oven while you sip champagne and chat! Looks great spooned over risotto, or accompanied by roast potatoes and a crisp salad. Match it with a pinot gris, or a 'nutty' chardonnay. *Note - breast fillets can replace the thigh fillets, but reduce oven cooking time by 30 minutes.
Provided by amanda l b
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a ziplock bag, add flour and chicken thigh fillets. Shake the bag until the chicken is well coated in the flour. Remove the chicken from bag and dust off extra flour.
- Coat a heated frypan with the oil spray. Add the chicken to the pan, and cook a couple of minuets each side until the fillets are golden. Remove and place in a reasonably deep oven proof baking dish.
- To the pan, add the chopped red onion and cook 4-5 minutes until soft. Add the garlic and cook 1 further minute. Add the stock and wine to the pan and cook until it starts bubbling. Remove from heat and pour the mixture over the chicken.
- Place the thyme, olives and sliced lemons over the chicken.
- Cover the oven dish with foil and bake in a moderate over for one hour.
Nutrition Facts : Calories 213.1, Fat 4.9, SaturatedFat 1.2, Cholesterol 60.9, Sodium 301.1, Carbohydrate 15, Fiber 2, Sugar 3.7, Protein 17.7
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