Chicken with Carrots and Olives

1. 1

   In a very large skillet, heat 2 tablespoons of the olive oil.

2. 2

   Season the chicken with salt and pepper and add it to the skillet in a single layer.

3. 3

   Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes.

4. 4

   Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.

5. 5

   Add the lemon slices to the skillet in a single layer.

6. 6

   Cook, turning once, until the slices are browned on both sides, about 2 minutes.

7. 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.

8. 8

   Add the water and cook until the carrots are crisp-tender and the liquid has evaporated, about 2 minutes.

9. 9

   Stir in the cumin, paprika and cinnamon and cook for 1 minute.

10. 10

    Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute.

11. 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.

12. 12

    Transfer the chicken to a serving bowl and sprinkle with the almonds.

13. 13

    Serve with couscous.

* Per serving · 4 servings · Values may vary.