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!
Provided by LifeIsGood
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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 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.
- Transfer the chicken to a serving bowl and sprinkle with almonds.
- Serve with couscous.
Nutrition Facts : Calories 561.8, Fat 43.3, SaturatedFat 9.7, Cholesterol 145.1, Sodium 440.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 32.1
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