Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.
Heat a cast iron skillet over medium-high heat.
Add about 3 tablespoons of olive oil.
When the oil is hot, add the chicken skin side down and brown on both sides (about 2 minutes per side).
Reduce heat to medium and add the onion and garlic to the same pan with a large pinch of salt.
Sweat the vegetables for 3-5 minutes until they soften.
Deglaze the pan with chicken stock and add olives.
Transfer everything from your pan carefully to a crock pot, set on low.
Add crushed tomatoes, with the juices, and a pinch of salt.
Cook in crock pot for 4-6 hours.
When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest.
Serve with your favorite sides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 231 (55%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 121mg||37 %|
|Sodium 799.1mg||28 %|
|Potassium 575.9mg||15 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.4g|
|Protein 34.2g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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