Chicken with Olives and Capers, Slow Cooker; spring Recipe

by Katie Zeller

Chicken with Olives and Capers, Slow Cooker Total time: 5 hours, 30 minutes Ingredients: 3 chicken thighs 3 chicken legs 1 tbs flour 1 tsp paprika 1/2 tsp lemon pepper 1/2 tsp za’atar 1/2 tsp cumin 1.2 tsp sumac 1 small onion 3 medium tomatoes, peeled, chopped 1/4 medium red pepper, chopped 1/3 cup dry-cured Greek olives and pimento-stuffed green olives, mixed 2 tbs capers 1/2 preserved lemon peel, chopped 1 tbs olive oil 2 tsp tapioca, or 1 tbs cornstarch dissolved in 2 tbs water, optional Instructions: Mix flour, paprika, lemon pepper, za’atar, cumin, sumac in a large food bag. Add chicken and shake to coat. Heat oil in a large skillet. Add chicken and brown well on both sides. Reserve flour mixture. Combine onion, tomatoes, pepper, olives, capers in the bottom of the slow cooker. Add remaining flour mixture, tapioca and stir into vegetables Lay chicken on top. Cover and cook on low for 5 hours. If you didn’t use the tapioca and / or the sauce needs thickening add the cornstarch mixture, Cover and continue cooking 15 minutes longer. When ready, remove to a platter. sprinkle preserved lemon on top and serve.