We’ve been on a caper kick lately.
What can I say – we love them. And they seem to do well in the slow cooker.
Speaking of slow cookers…. Mine are going into summer storage. Mon mari has all three grills out and functioning. It’s time to retire the slow cookers until fall.
This recipe wraps up my personal slow cooker season. I think this chicken recipe is even better than the last. Maybe it’s the olives…
I definitely am loving my slow cookers. I have no idea why I waited so long.
Chicken with Olives and Capers, Slow Cooker
Total time: 5 hours, 30 minutes
- 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
- 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.
I’ve mentioned a few times that I rarely buy vegetables during the summer, fall and most of the winter. We eat what I grow in the potager.
I still buy fruit…. We eat a lot of fruit.
I make up for the spare shopping in the spring.
I spent 65 euro today buying fruit and veg for 2 people for 1 week. We have artichokes, asparagus, green garlic, snow peas, flat green beans, strawberries and blueberries – all spring produce here. Of course I still had to buy the staples of onions, potatoes, red beets, peppers, broccoli, 2 dozen clementines, apples and oranges.
I did not take a photo of my shopping.
I did take a photo of this gorgeous tulip:
And a few nights ago a snapped a rather nice spring sunset:
One last thing….
Remember when I helped my neighbor with his application for graduate school in the U.S.? He came back one more time for help with his verbal presentation and had his final interview this week. I just got an email saying he was accepted. The entire neighborhood is proud!
3 thoughts on “Chicken with Olives and Capers, Slow Cooker; spring”
Love the tulip….absolute work of art thanks to Mother Nature !
We went through a capers in everything phase in December. And you’re right; they’re delicious!! Thanks for the reminder to revisit chicken with olives and capers (and I highly recommend that you add some eggplant).
What a gorgeous tulip! (There are crocus leaf tips showing here; maybe, just maybe, spring has sprung….)
kate they bunnies have left my tulips alone this year…. thankfully
Elizabeth, a caper phase – I like that. Ah, my croci finished about a month ago – you still have them to look forward to (bright side and all that….)
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