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!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Lori Mama photo by Lori Mama
Ready In:


  • 14 cup extra-virgin olive oil, separated
  • 1 12 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
  • 12 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
  • 34 cup mixed herb-marinated pitted olive (3 ounces)
  • chopped roasted almonds, for serving
  • couscous, for serving


  • 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.

Questions & Replies

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  1. Bonnie G #2
    DH and I enjoyed this for dinner, we served over steamed rice as that's what I had, also added some onions and mushrooms to the mix of veggies just for a little extra. Once you have everything together came together fast. Loved the method for grilling the lemons and it added a pleasant slight fresh taste to the whole meal.
  2. Annacia
    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.
  3. Lori Mama
    Delicious! I had to cut back on the olives, as my husband is not a fan. Made for Photo Tag game. :)


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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