Chicken With Carrots And Olives
|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|
|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)|
|Ground cumin||1 Teaspoon|
|Sweet paprika||1 Teaspoon|
|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)|
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.