Slow Cooker Chicken with Cauliflower, Green Olives, and Gentle Saffron

Instructions

1. 1

   1. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Brown the chicken thighs for 2 to 3 minutes per side, without fully cooking them through. Transfer them to the slow cooker.

2. 2

   2. In the same skillet, add the remaining 1 tablespoon olive oil and cook the onion for 4 minutes. Add the garlic, sweet paprika, ground cumin, and dried oregano; cook for 30 seconds, stirring, until fragrant.

3. 3

   3. Add the crushed tomato, chicken broth, lemon juice, lemon zest, saffron, salt, and black pepper to the skillet. Stir well and cook 1 minute more. Pour this mixture over the chicken in the slow cooker.

4. 4

   4. Add the bay leaves and green olives to the slow cooker. Cover and cook on LOW for 5 hours 30 minutes, or on HIGH for 3 hours, until the chicken is very tender and reaches a safe internal temperature of 165°F / 74°C.

5. 5

   5. Open the slow cooker and add the cauliflower florets, gently pressing them into the liquid. Cover again and cook on HIGH for 30 minutes more, or until the cauliflower is tender but still holds its shape.

6. 6

   6. Remove the bay leaves. If desired, lightly shred a few pieces of chicken with two forks to naturally thicken the stew. Taste and adjust salt and black pepper.

7. 7

   7. Serve hot with fresh parsley sprinkled over the top and some of the aromatic broth over each portion.