Ingredients:
2 (14.5) cans fire roasted diced tomatoes
½ onion, finely chopped
¼ cup sundried tomatoes, chopped
2 Tbsp tomato paste
1 Tbsp Flying Olive 18+ Year Balsamic Vinegar
1 Tbsp lemon juice
2 tsp minced garlic
1 ½ tsp dried oregano
¾ tsp ground cumin
1 tsp Salts-of-the-Earth Greek Kitchen Spice*
½ tsp sea salt or kosher salt
½ tsp Freshly ground black pepper
2 lbs skinless chicken thighs, trimmed of fat
2 cups cooked brown or wild rice, quinoa, or a mixture
¼ cup finely chopped parsley
¼ cup finely chopped fresh mint, or 1 ½ Tbsp dried mint
½ cup pitted Kalamata olives, sliced into quarters, lengthwise
½ cup feta cheese
Directions:
Stir together first 12 ingredients (diced tomatoes through black pepper) in slow cooker crock insert.
Nestle chicken thighs into mixture. Cover and cook 8 hours on low or 4 hours on high. At end of cooking, remove the chicken thighs to a plate and cover loosely with foil. Add the parsley and mint to the tomato mixture. Stir well. Cover and cook about 10 minutes until heated through.
Divided rice among 4 plates. Add the tomato mixture. Top each tomato mixture with cooked chicken. Sprinkle the olives and feta cheese. Serve.
Inspired by a recipe from Everyday Gluten-Free Cooking by Mayone and Broihier. Sterling, 2012.
Submitted by Barb L.
*Available in the Eastgate Store