- 4
Ingredients
- 1/4 C olive oil
- 1 1/2 lb. skinless, boneless chicken breasts, cut in 1 1/2" chunks
- Salt & pepper
- 1/2 lemon, seeded, sliced very thin
- 3 large carrots, very thinly sliced
- 3 large garlic cloves, thinly sliced
- 1 T water
- 1 t. ground cumin
- 1 t. paprika
- Pinch of cinnamon
- 1 C chicken stock
- 3/4 C mixed, herb-marinated pitted olives
- chopped roasted almonds
- couscous
Preparation
Step 1
1. In large skillet, heat 2 T oil. Season chicken with salt & pepper; add to skillet in single layer. Cook over hi heat, turning once, til browned but not cooked thru, @ 4-5 min. Using slotted spoon, transfer chicken to plate, leaving as much oil as possible.
2. Add lemon slice to skillet in single layer, cook, turning once, til slices are browned on both sides, @ 2 min. Add remaining 2 T oil along with carrots & garlic; cook over mod. heat, stirring occasionally, till carrots are slightly softened, @ 2 min. Stir in cumin, paprika, cinnamon & cook 1 min.
3. Return chicken and any accumulated juices to skillet & cook, stirring, 1 min. Add chicken stock & olives, season with salt & pepper & simmer over mod. heat @ 15 min. transfer chicken to serving bowl & sprinkle with almonds. Serve with couscous.
Wine: Rose