Ingredients
-
1/4
-
1 1/2
-
-
1/2
-
3
-
3
-
1
-
1
-
1
-
1
-
1
-
3/4
-
-
-
Directions
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!, DH and I enjoyed this for dinner, we served over steamed rice as that’s what I had, also added some onions and mushrooms to the mix of veggies just for a little extra Once you have everything together came together fast Loved the method for grilling the lemons and it added a pleasant slight fresh taste to the whole meal
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
Transfer the Chicken to a Serving Bowl and Sprinkle With Almonds. |
|
5
Done
|
Serve With Couscous. |
