Michael Symon's Braised Coriander Chicken in Tomato Sauce with Olives and Mint

This tastes great and comes together in no time!

skill level

Easy

time

Over 120min

servings

cost

Contributed by : Michael Symon

Fire up your slow cooker and give this dish a try. It's simple to make and delicious to eat.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 teaspoon Kosher Salt
2 teaspoon Ground Coriander
1 teaspoon Black Pepper
1 Whole Chicken (Split in Half)

instructions Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.
step 2

ingredients Olive Oil
2 Medium Onions (4 cup with a Medium Dice)
3 Cloves Garlic (Sliced Thinly)
1 cup Whole Kalamata Olives
2 1/2 cup Chicken Stock

instructions 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.
step 3

ingredients 3 cup Whole San Marzano Tomatoes (Crushed Slightly)

instructions 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.
step 4

ingredients 3 tablespoon Fresh Mint (Torn)
Orange Zest for garnish

instructions When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest. Serve with your favorite sides.
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