Chicken with Green Olives
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • 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
  1. Heat olive oil in a large skillet over medium heat.
  2. Sprinkle chicken with 1/4 tsp black pepper and salt.
  3. Add chicken to pan; cook 10 minutes, browning on all sides.
  4. Remove chicken from pan; reduce heat to medium.
  5. Add remaining black pepper, onion and next 8 ingredients (thru bay leaf); cook 5 minutes, stirring occasionally.
  6. Add broth; bring to a boil.
  7. Return chicken to pan and reduce heat.
  8. Simmer, uncovered, for 15 minutes or until chicken is done.
  9. Discard cinnamon and bay leaf.
  10. While chicken cooks, place olives in a small saucepan; cover with water.
  11. Bring to a boil; drain.
  12. Repeat procedures.
  13. Add olives and juice to chicken mixture; sprinkle with cilantro.
  14. Serve over couscous.
RECIPE BACKSTORY
From Cooking Light magazine. We make this a lot - it's a great dinner party recipe.