Chicken with Green Olives and Cous Cous

Friday, December 18, 2009
Also from Cooking Light. This is quickly becoming a favorite in our repertoire.


1 T olive oil
8 skinless, boneless chicken breasts
3/4 t black pepper, divided
1/4 t salt
2 c chopped onion
1 T minced garlic
1/2 t ginger
1 t cumin
1 t paprika
1/2 t turmeric
dash cayenne pepper
1 3" cinnamon stick
1 bay leaf
2 c chicken broth
2/3 c green olives
2 T lemon juice
1/4 c chopped cilantro
3 c hot cooked cous cous


Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 t salt and 1/4 t pepper. Add to pan, brown on all sides (about 10 minutes). Remove chicken from pan, reduce heat to medium. Add 1/2 t pepper, onion, and next 8 ingredients. Cook 5 minutes, stirring occasionally. Add broth, bring to boil. Return chicken to pan, reduce heat. Simmer, uncovered, 15 minutes or till chicken is done. Discard cinnamon stick and bayleaf. While chicken cooks, place olives in small saucepan, cover with water. Bring to boil, drain. Repeat procedure. Add olives and lemon juice to chicken mixture. Sprinkle with cilantro.
Serve over cous cous.


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