Chicken with Green Olives
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
Directions
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.
