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1
In a very large skillet, heat 2 tablespoons of the olive oil.
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2
Season the chicken with salt and pepper and add it to the skillet in a single layer.
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3
Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes.
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4
Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.
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5
Add the lemon slices to the skillet in a single layer.
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6
Cook, turning once, until the slices are browned on both sides, about 2 minutes.
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7
Add the remaining 2 tablespoons of olive oil along with the carrots and garlic and cook them over moderate heat, stirring occasionally, until the carrots are slightly softened, about 2 minutes.
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8
Add the water and cook until the carrots are crisp-tender and the liquid has evaporated, about 2 minutes.
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9
Stir in the cumin, paprika and cinnamon and cook for 1 minute.
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10
Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute.
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11
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.
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12
Transfer the chicken to a serving bowl and sprinkle with the almonds.
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13
Serve with couscous.
