Moroccan Styled Chicken with Olives
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 58 min.
Ready in
Ingredients
for
- Ingredients
- 4 boneless, skinless Chicken breasts
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps olive oil
- 1 onion (peeled and chopped)
- 2 cloves garlic cloves (peeled and crushed)
- 1 Tbsp paprika
- 2 tsps ground Cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2 cups low-sodium Chicken broth
- 6 carrots (peeled and sliced)
- 2 Tbsps lemon juice
- ½ cup black Olives
- 4 sprigs fresh parsley
Preparation steps
1.
Rinse chicken under cold running water and pat completely dry with paper towels. Cut chicken into bite-size cubes and season with salt and pepper.
2.
Heat olive oil in a large heavy-bottomed skillet set over medium-high heat. Add onions and saute until golden brown, about 6 to 8 minutes. Add garlic, paprika, cumin, ginger, and cinnamon, stirring to incorporate. Add broth and bring to a boil. Add chicken, cover, reduce heat, and simmer until chicken is cooked through, about 20 to 25 minutes. Add carrots for the last 12 to 15 minutes; cook until tender crisp. Transfer chicken and carrots to a serving platter.
3.
Add lemon juice and olives to the skillet. Increase heat to high and boil uncovered for about 5 minutes, to thicken slightly. Season with salt and pepper and pour over chicken. Garnish with fresh parsley and serve.
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