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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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