Chicken With Carrots And Olives Recipe
Ingredients
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2 inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks | ||
| Ground pepper | 1 To taste | |
| 1/2 lemon, seeded and very thinly sliced | ||
| 3 large carrots, very thinly sliced, preferably on a mandoline | ||
| 3 large garlic cloves, very thinly sliced | ||
| Water | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Pinch of cinnamon | ||
| 1 cup chicken stock or low-sodium broth | ||
| Olives | 3/4 Cup (16 tbs), pitted | |
| Chopped roasted almonds and couscous, for serving | ||
| Salt | To Taste | |
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.
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.
Chef
