Chicken With Carrots And Olives

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.