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Chicken With Carrots And Olives

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Ingredients
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Boneless skinless chicken thighs/Skinless, boneless breasts, cut into 1 1/2-inch chunks 1 1⁄2 Pound, cut into 1/2 inch strips
  Salt To Taste
  Freshly ground pepper To Taste
  Lemon 1⁄2 , seeded and very thinly sliced
  Carrots 3 Large, very thinly sliced, preferably on a mandoline
  Garlic 3 Clove (15 gm), very thinly sliced (Large Cloves)
  Water 1 Tablespoon
  Ground cumin 1 Teaspoon
  Sweet paprika 1 Teaspoon
  Cinnamon 1 Pinch
  Chicken stock/Low sodium broth 1 Cup (16 tbs)
  Herb marinated pitted olive 3 Ounce (3/4 Cup)
  Chopped roasted almonds 2 Tablespoon (For Serving)
  Couscous 1⁄4 Cup (4 tbs) (For Serving)
Directions

1. In a very large skillet, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook the chicken over high heat, turning once, until it is browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.
2. Add the lemon to the skillet in a single layer. Cook, turning once, until browned on both sides, about 2 minutes. Add the remaining 2 tablespoons of oil, the carrots and garlic and cook over moderate heat, stirring occasionally, until the carrots are slightly softened, about 2 minutes. Add the water and cook until the carrots are crisp-tender and the liquid has evaporated, about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for 1 minute.
3. Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute. Add the chicken stock and olives, season with salt and pepper and simmer over moderate heat until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving bowl and sprinkle with the almonds.

Recipe Summary

Method: 
Browned
Ingredient: 
Chicken

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