Chicken Stew with Green Olives

Ingredients

• 0.3 cup almonds toasted sliced
• 0.5 teaspoon pepper black freshly ground
• 3 pound meat from a rotisserie chicken quartered
• 2 cups couscous hot cooked
• 1  garlic clove minced
• 0.5 cup olives green pitted
• 1 teaspoon ground cumin 
• 0.1 teaspoon kosher salt 
• 1  peel of lemon grated
• 1.5 cups lower-sodium chicken broth fat-free divided
• 29 ounce no-salt-added tomatoes diced drained canned
• 1 tablespoon olive oil 
• 1  onion sliced
• 1 teaspoon paprika 
• 0.5 teaspoon turmeric 

Equipment

• frying pan
• slow cooker

Directions

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.
3. Add oil to pan; swirl to coat.
4. Sprinkle chicken with pepper and salt.
5. Add chicken to pan; cook chicken about 8 minutes, browning on all sides.
6. Place in slow cooker.
7. Pour remaining 1/2 cup broth into pan, scraping pan to loosen browned bits.
8. Pour liquid into slow cooker.
9. Cover and cook on HIGH for 4 hours. Thirty minutes before end of cooking time, stir in olives and rind.
10. Remove chicken from slow cooker; cool.
11. Remove meat from bones; return meat to slow cooker. Discard bones.
12. Serve stew over couscous, and sprinkle with almonds.