Mediterranean Chicken

12 oz red potatoes, quartered
12 colossal-size green olives, with pits
4 large carrots, quartered crosswise
4 cloves (large) garlic, halved
1 can (14.5 oz) diced tomatoes, undrained
1 (3-inch) cinnamon stick
1 tsp ground turmeric
1 tsp ginger
1 tsp coriander
1 tsp salt
1/4 tsp cumin
1/4 tsp cayenne pepper
8 (about 3 lb) bone-in chicken thighs, skin removed
2 Tbsp olive oil
1 large sweet onion, halved, thinly sliced
8 oz green beans, trimmed, halved
1 red bell pepper, seeded, cut into 1-inch chunks
1/4 cup cilantro, basil, or parsley leaves, coarsely chopped
Freshly cooked couscous

1. Place potatoes, olives, carrots, garlic, tomatoes with their juice, and cinnamon stick on bottom of a 6- to 7-quart slow-cooker, preferably oval-shaped. In a small cup, combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper; rub all over chicken.

2. Heat oil in a large nonstick skillet over medium-high heat; brown chicken 4 minutes per side. Transfer to slow-cooker, bone side up. Add onion to skillet; sauté on high heat 4 minutes, until onions have taken on yellow color from turmeric and are starting to brown on edges. Scatter onions, green beans, and bell pepper over chicken.

3. Cover; cook on low-heat setting 5 to 5 1/2 hours, until chicken and vegetables are tender. Adjust seasonings, if necessary; sprinkle with cilantro. To serve, place a mound of hot couscous on each plate; top with chicken and vegetables. Spoon juices from slow-cooker over each serving.

Serves: 4
Calories (per serving): 596
Total Fat (per serving): 26g

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~Karen
Moderator