Chicken with Green Olives

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Member since 2006
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Serves | Prep Time | Cook Time 30

Why I Love This Recipe

From Cooking Light magazine. We make this a lot - it's a great dinner party recipe.

Ingredients You'll Need

1 tbsp olive oil
1 lb chicken breasts
3/4 tsp black pepper, divided
1/4 tsp kosher salt
2 cups onion, chopped
1 tbsp minced garlic
2 tsp ginger, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground tumeric
dash ground red pepper
1 cinnamon stick
1 bay leaf
2 cups chicken broth
2/3 cup pitted green olives (alternatively, garlic-stuffed olives work well)
2 tbsp fresh lemon juice
1/4 cup chopped cilantro
3 cups hot couscous


Heat olive oil in a large skillet over medium heat.

Sprinkle chicken with 1/4 tsp black pepper and salt.

Add chicken to pan; cook 10 minutes, browning on all sides.

Remove chicken from pan; reduce heat to medium.

Add remaining black pepper, onion and next 8 ingredients (thru bay leaf); cook 5 minutes, stirring occasionally.

Add broth; bring to a boil.

Return chicken to pan and reduce heat.

Simmer, uncovered, for 15 minutes or until chicken is done.

Discard cinnamon and bay leaf.

While chicken cooks, place olives in a small saucepan; cover with water.

Bring to a boil; drain.

Repeat procedures.

Add olives and juice to chicken mixture; sprinkle with cilantro.

Serve over couscous.

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