Moroccan Chicken with Carrots (and maybe olives)

A delicious recipe shared by a co-worker, and a departure from some of our more routine staple meals!

Lots of orange in this meal --- just like Meli's kittens. Photo Credit: J. Lesniak

Ingredients

• 4 Tbsp olive oil
• Salt & pepper
• 1/2 lemon, seeded and thinly sliced
• 3 garlic cloves, minced or sliced
• 3 large carrots sliced thinly
• 1 Tbsp water
• 1.5 lbs chicken (your choice of cut), cut into strips or chunks
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cinnamon
• 1 cup chicken broth or stock
• 3/4 cup mixed, herb-marinated olives (optional)
• Couscous for serving (I make a double portion of the NCC Carrot Couscous without chives)

Directions

1. Heat 2 Tbsp of olive oil on high in an extra large skillet.
2. Season the chicken with salt & pepper. Add it to the skillet in a single layer, cooking for 5 minutes (and turning once). Use a slotted spoon to transfer the chicken to a plate.
3. Add the lemon slices to the skillet in single layer. Cook for 2 minutes (turning once).
4. Add 2 Tbsp of olive oil, carrots, and garlic. Cook for ~2 minutes.
5. Add water and cook for ~2 minutes
6. Add cumin, paprika, and cinnamon. Cook for ~1 min.
7. Add the chicken back into the skillet. Cook for ~1 min.
8. Add chicken and olives (optional). Simmer over moderate heat for ~5 min. Serve with couscous.

Recipe via Food and Wine