Mediterranean chicken in a slow cooker (keto diet)
Votes: 6
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This chicken, bursting with rich Mediterranean flavor, is slow-cooked in healthy olive oil with Kalamata olives, capers, garlic, and oregano, and served with a refreshing Greek yogurt sauce with mint and lemon. If you don't have white wine vinegar, use red or even distilled vinegar. This dish is perfect for those on a keto diet. The chicken thighs are incredibly juicy and have a delicious crust. Serve them with the olive mixture, drizzled with the pan juices and yogurt sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1.3 kg)
- 1 tbsp. l. olive oil
- 3 cloves garlic, thinly sliced
- 1 cup pitted Kalamata olives
- 2 tbsp capers
- 2 tablespoons white wine vinegar
- 1.5 tsp dried oregano
- 1 cup whole milk Greek yogurt
- 1/4 cup fresh parsley, coarsely chopped
- 2 tbsp fresh mint leaves, coarsely chopped
- 1 teaspoon lemon zest + 1 tablespoon lemon juice
- Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: chicken thighs, Kalamata olives, capers, wine vinegar, oregano, mint, yogurt
Cooking the dish according to the recipe:
- Set a 6-quart slow cooker to high heat (see note) and let it heat for 5 minutes. Meanwhile, generously season both sides of the chicken with salt and black pepper. Add oil to the slow cooker. Add half of the chicken thighs, skin side down, and cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the other side is well browned, 4 to 6 minutes. Transfer the chicken to a plate. Repeat with the remaining thighs.
- Add the garlic to the slow cooker and cook, stirring constantly, until golden brown in spots, about 1 minute. Add the olives, capers, vinegar, oregano, and 1/2 cup water and stir with a wooden spoon or spatula, scraping up any browned bits. Turn off the slow cooker and set a rack over the olive mixture, handles up. Place the chicken skin-side up on the rack.
- Close the multicooker lid according to the manufacturer's instructions. Set the pressure cooker to 10 minutes.
- Meanwhile, prepare the yogurt sauce.In a medium bowl, combine the yogurt, parsley, mint, lemon zest and juice, and a generous pinch of salt and black pepper. Season with additional salt and pepper to taste, if needed. Set aside.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick pressure release and wait for the cycle to complete. Be careful of any residual steam; open and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive mixture, spreading it over and around the chicken. Cover loosely with aluminum foil to keep the dish warm.
- Remove the trivet and set the multicooker to saute mode. Cook the remaining juices in the pan until they thicken and reduce by half, 6-8 minutes.
Pour the juices over the chicken and serve with yogurt sauce.
Note
Settings may vary depending on your multicooker model. Please refer to the manufacturer's instructions..
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