mediterranean chicken with olives and tomatoes

Name: Mediterranean Chicken with Olives and Tomatoes
Prep time: 15 min
Cook time: 3 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 - chicken leg quarters; 1 teaspoon(s) salt; 1/2 teaspoon(s) ground pepper; 1 small lemon; 1/2 cup(s) pimiento-stuffed spanish olives, halved; 1/2 cup(s) pitted kalamata olives, halved; 1 tablespoon(s) chopped fresh thyme; 2 tablespoon(s) jarred minced garlic; 1 can(s) (14.5-ozs) diced tomatoes with basil, garlic, and oregano, undrained; 3 ounce(s) feta cheese, crumbled (optional)

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Tammy Raynes

Natchitoches, LA

Updated on Apr 21, 2014

Brown the chicken first will render excess fat and develop additional flavor. Serve this over rice and a loaf of french bread.

Rate

prep time 15 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

4 - chicken leg quarters
1 teaspoon salt
1/2 teaspoon ground pepper
1 small lemon
1/2 cup pimiento-stuffed spanish olives, halved
1/2 cup pitted kalamata olives, halved
1 tablespoon chopped fresh thyme
2 tablespoons jarred minced garlic
1 can (14.5-ozs) diced tomatoes with basil, garlic, and oregano, undrained
3 ounces feta cheese, crumbled (optional)

How To Make mediterranean chicken with olives and tomatoes

Step 1

Rinse chicken and pat dry. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer chicken to a 5 quart slow cooker, discarding drippings.

Step 2

Grate zest, and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon respectively. Stir together lemon zest, lemon juice, olives, and next 3 ingredients in a medium bowl. Pour over chicken. Cover and cook on LOW 3 hours or until chicken is tender. Sprinkle chicken with cheese, if desired.
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