Ingredients
¼cupextra virgin olive oil
1½lbchicken thighs,skinless boneless
salt and freshly ground pepper
½lemon
3carrots
3garlic clove
1tbspwater
1tspground cumin
1tspsweet paprika
pinchcinnamon
1cupchicken stock,or low sodium broth
¾cupolives,(3 oz), pitted, mixed herb marinated
almonds,chopped, roasted
couscous
Preparation
In a very large skillet, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add it to the skillet in a single layer.
Cook over high heat, for 4 to 5 minutes, turning once, until browned but not cooked through. Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.
Add the lemon slices to the skillet in a single layer. Cook for about 2 minutes, turning once, until the slices are browned on both sides.
Add the remaining 2 tablespoons of olive oil along with the carrots and garlic and cook them over moderate heat for about 2 minutes, stirring occasionally, until the carrots are slightly softened.
Add the water and cook for about 2 minutes until the carrots are crisp-tender and the liquid has evaporated. Stir in the cumin, paprika and cinnamon and cook for 1 minute.
Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute. Add the chicken stock and olives, season with salt and pepper and simmer over moderate heat for about 5 minutes until the chicken is cooked through.
Transfer the chicken to a serving bowl and sprinkle with the almonds.
Serve with couscous, and enjoy!
