Prep Time: 20 minutes
Cook Time: High 3 to 4 hours; Low 5 to 6 hours
Makes 6 servings
Chicken
1/2 cup reduced-sodium chicken broth
1/4 cup all-purpose flour
3 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 can (14.5 ounces) no-salt-added stewed tomatoes
1 carrot, sliced
1 large onion
30 small black olives, pitted (about 1 cup)
3 cloves garlic, minced
2 pounds boneless, skinless chicken breasts
1/2 cup chopped fresh cilantro (optional)
Harissa
3/4 cup dried hot red chile peppers, such as guajillo
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground caraway seed
1/4 teaspoon salt
3 tablespoons olive oil
1.To prepare the chicken: Coat a 4- to 6-quart slow cooker with cooking spray. Combine the broth, flour, oil, cumin, black pepper, and salt in the cooker. Whisk until smooth. Add the tomatoes, carrot, onion, olives, and garlic. Stir to mix. Tuck the chicken into the pot, covering with the other ingredients.
2. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, or until a thermometer inserted in the thickest portion of the chicken registers at least 165°F.
3. To make the harissa: Remove the stems and seeds from the chile peppers and discard. Soak the peppers in warm water for about 1 hour or until softened. Drain and transfer to a food processor or a blender. Add the garlic, coriander, caraway seed, and salt. Process, scraping the sides of the bowl as needed, until a paste forms. With the machine running, drizzle in the oil through the tube to reach a smooth consistency.
4. Stir the cilantro (if using) into the chicken mixture just before serving. Pass the harissa at the table.
Per serving: 378 calories, 38 g protein, 14 g carbohydrates, 18 g fat, 3 g saturated fat, 3 g fiber, 527 mg sodium