Slow cook chicken with kalamata olives in tomato sauce
Prep:
10 mins
Cook:
360 mins
Tender chicken that falls off the bone in a light tomato sauce with juicy olives to compliment the dish.
825g chicken thighs, skins removed
1 tsp salt
1 tsp pepper
1 ½ tsp olive oil
3 garlic cloves, finely chopped
1 chicken stock gel or cube
3 tbsp tomato paste
2 to 3 tsp chilli flakes (optional)
400g tinned chopped tomatoes
110g pitted kalamata olives, cut in half
Handful flat-leaf parsley, chopped roughly
Sprinkle chicken with the salt and pepper.
Brown the chicken on both sides in a skillet or large frying pan in the olive oil.
Add the browned chicken to the slow cooker.
Lightly cook the garlic in the same pan with about 4 tablespoons of water then pop in the stock cube or gel and allow to dissolve while scraping any of the brown cooking bits from the pan.
Pour into the slow cooker.
Add the tomato paste, chilli flakes if using, and tinned tomatoes with their juices to the cooker.
Cover and cook on low for 6 hours.
Stir in the olives, and parsley and continue to cook for about 10 minutes before garnishing with another flurry of parsley before serving.
Serves
6
Preparation Time
10 minutes
Cooking Time
360 minutes
Main ingredients
Chicken, Vegetables, Chilli, Olives
Recipe Type
Dinner, Family Dinners, Slow cooking
Level of Difficulty
Easy
