I am always looking for ways to spice up (literally) our dinner rotation that are quick and easy to make and I think I found it in this flavorful Mediterranean stew from 365 Slow Cooker Suppers, my favorite cookbook ever. At first the combination of ingredients sounds weird (tomatoes? chickpeas?) but it is strangely addictive and there is literally nothing like it I've ever tasted. Not to mention that we are huge fans of green olives, and there don't seem to be too many recipes that use them as a focal point, so double bonus!
I REALLY can't say enough about 365 Slow Cooker Suppers, while a lot of slow cooker recipes can be boring or bland, this features tons of creative and easy recipes inspired by world cuisine. We really love it and use it almost every day and so far I've bought the book as gifts for three people. (If I know you IRL, you might be next...)
Ingredients:
6 boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 14.5 ounce can of fire-roasted tomatoes, undrained
1 15 ounce can chickpeas, drained and rinsed
1/2 cup pitted green olives (we like more -- maybe 3/4 cup)
3 cups chicken broth
1.25 cups rice*
*the original recipe calls for 2 cups quinoa but we prefer the rice
Directions:
Place the chicken into the insert and add all the spices. Top with the tomatoes and chickpeas. Add the olives, and stir in the broth. Cover, and cook on low for 6 hours or on high for about 3 hours. When the cooking time has elapsed, carefully remove the chicken from the pot and set aside. Pour in the rice and stir well. Cover, and cook on high for 30-40 minutes or until the rice is bite tender. Let side with the lid off to release condensation before serving with the chicken.
If you don't fool with slow cookers, you can make this the same way we do on nights where dinner is a last minute affair: by chunking the chicken and then throwing everything into a stewpot over medium heat until it's cooked through (about an hour, start to finish). I love one-pot wonders.
