Healthy Recipe: Slow-Cooker Chicken with Artichokes & Olives

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Slow-Cooker Chicken with Artichokes, Olives & Freekeh

Recipe by Charity Ferreira | Photo by Erin Kunkel

Fall back into your weeknight routine with this fuss-free slow cooker dish. For a welcoming dinner at the end of a long day, fill up a bowl with fork-tender chicken, little autumn artichokes, and nourishing whole grains. Freekeh—the grain that people are calling the new quinoa—is fluffy and nutty with just a hint of smokiness, and it soaks up the sauce deliciously. But barley, couscous, or even brown rice would be good substitutes, if you can’t find it.

You can ask the meat counter to cut a whole chicken up for you, or just purchase about 3½ pounds (1.75 kg) total of bone-in drumsticks, thighs, and breasts.

Ingredients

1 yellow onion, diced
6 garlic cloves, smashed and peeled
2 cups (6 oz/185 g) frozen or fresh baby artichokes, trimmed and halved
½ cup (2 oz/60 g) pitted green olives
½ teaspoon sweet paprika
¼ teaspoon ground cumin
1 chicken (3½–4 lb/1.75–2 kg), fat trimmed, cut into 6 or 8 pieces
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
½ cup (4 fl oz/125 ml) chicken stock
½ cup (4 fl oz/125 ml) dry white wine
1 cup (4 oz/125 g) cracked freekeh
2 tablespoons chopped fresh parsley leaves
1 cup (8 oz/250 g) plain non- or low-fat yogurt
1 lemon, sliced into wedges

Instructions

In a slow cooker, combine the onion, garlic, artichokes (if using fresh), olives, paprika, and cumin.

Sprinkle the chicken with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Brown the chicken, working in batches with a few pieces at a time, then transferring them to the slow cooker. When all of the chicken has been browned, add the stock and wine to the slow cooker. Cover and cook on the low setting until the chicken is tender, 6 to 7 hours (or on high for approximately 3½ hours). If using frozen artichokes, add them in the final 30 minutes of cooking.

Meanwhile, cook the freekeh: In a saucepan, bring 2 cups (16 fl oz/500 ml) water to a boil. Add the freekeh and reduce heat to low. Cover and cook until the water is absorbed and the grains are tender, 20 to 25 minutes or according to package instructions. Remove from heat and let stand, covered, for 10 minutes.

To serve, spoon the freekeh into bowls and top with the chicken and artichokes. Sprinkle with the parsley and serve warm, with yogurt and lemon slices on the side.

Makes 4 to 6 servings

Nutrition Facts (per serving)

Calories 498
Protein 50 g
Total fat 12 g
Saturated fat 3 g
Carbs 41 g
Fiber 15 g
Sugar 5 g
Sodium 531 mg
*Calculated based on 6 servings.

 

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