Chicken With Carrots And Olives

This is a food and wine staff favorite. This very flavorful recipe contains very common middle eastern ingredients. I would serve this with couscous. Recipe courtesy of grace parisi. Enjoy!!

Steps

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.

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.

Return chicken to the skillet , and any accumulated juices.

Cook , stirring , for about 1 minute.

Add the.

Ingredients

olive oil, chicken thighs, salt & freshly ground black pepper, lemon, carrots, garlic cloves, water, ground cumin, sweet paprika, cinnamon, chicken stock, olive, roasted almonds, couscous