Chicken Stew With Green Olives

• 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.

salt, chicken broth, onion, garlic, ground cumin, paprika, turmeric, olive oil, chicken, freshly ground black pepper, kosher salt, green olives, lemon, couscous, almonds

Taken from www.myrecipes.com/recipe/chicken-stew-green-olives (may not work)