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    You are in: Home / Recipes / Chicken With Carrots and Olives Recipe
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    Chicken With Carrots and Olives

    Chicken With Carrots and Olives. Photo by Lori Mama

    1/1 Photo of Chicken With Carrots and Olives

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    LifeIsGood's Note:

    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!

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    Units: US | Metric

    • 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


    1. 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. 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. 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. 4
      Transfer the chicken to a serving bowl and sprinkle with almonds.
    5. 5
      Serve with couscous.

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    Ratings & Reviews:

    • on September 30, 2012


      So good! I didn't have herb marinated olives so just used a mix of Kalamata, almond stuffed green and black olives. My option of choice was the thighs. This delivered a lot of yummy flavor that was so nice over Basmati rice. An excellent dinner choice that was well enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2011


      Delicious! I had to cut back on the olives, as my husband is not a fan. Made for Photo Tag game. :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken With Carrots and Olives

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.7
    Calories from Fat 389
    Total Fat 43.2 g
    Saturated Fat 9.7 g
    Cholesterol 145.0 mg
    Sodium 440.1 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 2.8 g
    Sugars 3.7 g
    Protein 32.1 g

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