Tuesday, December 29, 2009

Tunisian Chicken with Carrots & Olives

4 T Olive Oil, Divided
1 1/2 lbs Boneless, Skinless Chicken Thighs or Breasts
Salt & Pepper
1/2 Lemon, Seeded and Thinly Sliced
3 Garlic Cloves, Crushed
3 Large Carrots, Thinly Sliced
1 T Water
1 t Cumin
1 t Sweet Paprika
1/2 t Cinnamon
1 C Chicken Broth
1/2 C Pitted Green Olives
1/2 C Pitted Kalamata Olives
1/4 C Sliced Almonds

In a very large skillet, heat 2 T olive oil. Cut chicken into strips and season with salt & pepper and add to skillet in a single layer over medium-high heat. Brown turning once, but not cooked through, 4-5 minutes. Using tongs transfer chicken to a plate.

Add lemon slices and brown on both sides about 2 minutes. Add the remaining 2 T olive oil, along with the carrots and garlic. Cook over medium heat, stirring occasionally, until carrots have softened slightly, about 2 minutes. Add the water and cook until the liquid has evaporated, about 2 minutes. Stir in the cumin, paprika and cinnamon, cook for 1 minute.

Return the chicken and any juices that have collected to the skillet and cook stirring for 1 minute. Add the chicken stock and olives, taste for seasonings and simmer for 5 minutes. Transfer chicken to serving bowl and sprinkle with almonds. Serve over cous cous.

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