Chicken With Carrots And Olives Recipe

Name: Chicken With Carrots And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, separated; 1 1/2 lbs chicken thighs, skinless and boneless, cut into 1/2 inch strips (or skinless, boneless chicken breasts, cut into 1 1/2 inch chunks); salt & freshly ground black pepper, 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; 1 tablespoon water; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 pinch cinnamon; 1 cup chicken stock; 3/4 cup mixed herb-marinated pitted olive (3 ounces); chopped roasted almonds, for serving; couscous, for serving

Servings: persons

1/4 cup extra-virgin olive oil, separated
1 1/2 lbs chicken thighs, skinless and boneless, cut into 1/2 inch strips (or skinless, boneless chicken breasts, cut into 1 1/2 inch chunks)
salt & freshly ground black pepper, 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
1 tablespoon water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 pinch cinnamon
1 cup chicken stock
3/4 cup mixed herb-marinated pitted olive (3 ounces)
chopped roasted almonds, for serving
couscous, for serving

1
In a large skillet, heat 2 T. of olive oil, over medium-high heat. Season chicken with salt and pepper to taste. Add the chicken to the heated skillet, in a single layer. Cook chicken, turning once, until it is browned but not fully cooked through. This should take about 4-5 minutes. Transfer the chicken to a plate, trying to leave as much oil in the skillet as possible.
2
Add the lemon to the skillet in a single layer. Cook them, turning once, until browned on both sides - about 2 minutes. Add the remaining 2 T. olive oil, the carrots and garlic and cook over medium heat, stirring occasionally until carrots are just slightly soft - this should take about 2 minutes. Add the water and cook until carrots are crisp tender and the liquid has evaporated - this should take about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for about 1 minute more.
3
Return chicken to the skillet, and any accumulated juices. Cook, stirring, for about 1 minute. Add the chicken stock, olives and seson with salt and pepper. Simmer over medium heat until the chicken is cooked through - this should take about 5 minutes.
4
Transfer the chicken to a serving bowl and sprinkle with almonds.
5
Serve with couscous.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, separated, 1 1/2 lbs chicken thighs, skinless and boneless, cut into 1/2 inch strips (or skinless, boneless chicken breasts, cut into 1 1/2 inch chunks), salt & freshly ground black pepper, to taste, 1/2 lemon, seeded and very thinly sliced, and more.

Yes, Chicken With Carrots And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Carrots And Olives

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