Pan-fried chicken with carrots and olives is a vibrant and flavorful dish that's perfect for a weeknight meal. The chicken is tender and moist, while the zesty olives and crisp carrots add a delightful crunch. This dish is an excellent way to bring some Mediterranean flair to your dinner table.
Most of these ingredients are fairly common, but the marinated olives might require a trip to a specialty store or an order online. They come in a jar, are usually mixed with herbs and spices, and are perfect for adding a punch of flavor to any dish.
Ingredients for Pan-Fried Chicken with Carrots and Olives
Olive oil: This is used for frying the chicken and sauteing the vegetables. It adds a subtle, rich flavor to the dish.
Chicken thighs: These are the star of the dish. They are juicy, flavorful and easy to cook.
Salt and pepper: Basic seasoning to enhance the flavors of the other ingredients.
Lemon: This adds a tangy freshness that complements the richness of the chicken and olives.
Carrots: These add a nice crunch and sweetness that balances out the savory elements of the dish.
Garlic: An essential flavor base in many cuisines, providing a pungent, warm flavor.
Ground cumin: This spice adds a warm, earthy flavor.
Sweet paprika: Adds a sweet, smoky flavor.
Cinnamon: Just a pinch adds a hint of warmth and sweetness.
Chicken stock: This helps to create a flavorful sauce for the dish.
Mixed herb marinated olives: These deliver a punch of flavor and a nice textural contrast.
Almonds: These add a nice crunch and nutty flavor. You can use slivered or chopped.
Couscous: This is a type of pasta, made from semolina flour. It's light, fluffy and a perfect base for this dish.
One reader, Jerad Bolanos says:
This pan-fried chicken with carrots and olives recipe is a game-changer! The flavors are perfectly balanced, and the chicken is so tender. The combination of olives and carrots adds a delightful twist. It's a must-try for anyone who loves a delicious and healthy meal.
Cooking Techniques for Perfecting This Dish
How to pan-fry chicken: Pan-frying involves cooking food in a moderate amount of oil in a skillet over medium-high heat. It's important to ensure the chicken is browned but not overcooked.
How to marinate olives: Marinating olives involves soaking them in a mixture of herbs, spices, and olive oil to infuse them with flavor.
How to cook couscous: Couscous is cooked by adding it to boiling water or broth, covering it, and letting it sit off the heat until the liquid is absorbed, then fluffing it with a fork.
How To Make Pan Fried Chicken with Carrots and Olives
Tender on the inside and crisp on the outside, this pan fried chicken makes an excellent dinner meal served with cinnamon-spiced carrots and olives!
Serves:
Ingredients
- ¼cupextra virgin olive oil
- 1½lbchicken thighs,skinless boneless
- salt and freshly ground pepper
- ½lemon
- 3carrots
- 3garlic clove
- 1tbspwater
- 1tspground cumin
- 1tspsweet paprika
- pinchcinnamon
- 1cupchicken stock,or low sodium broth
- ¾cupolives,(3 oz), pitted, mixed herb marinated
- almonds,chopped, roasted
- couscous
Instructions
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In a very large skillet, heat 2 tablespoons of the olive oil. Season the chicken with salt and pepper and add it to the skillet in a single layer.
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Cook over high heat, for 4 to 5 minutes, turning once, until browned but not cooked through. Using a slotted spoon, transfer the chicken to a plate, leaving as much of the oil in the skillet as possible.
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Add the lemon slices to the skillet in a single layer. Cook for about 2 minutes, turning once, until the slices are browned on both sides.
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Add the remaining 2 tablespoons of olive oil along with the carrots and garlic and cook them over moderate heat for about 2 minutes, stirring occasionally, until the carrots are slightly softened.
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Add the water and cook for about 2 minutes until the carrots are crisp-tender and the liquid has evaporated. Stir in the cumin, paprika and cinnamon and cook for 1 minute.
-
Return the chicken and any accumulated juices to the skillet and cook, stirring, for 1 minute. Add the chicken stock and olives, season with salt and pepper and simmer over moderate heat for about 5 minutes until the chicken is cooked through.
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Transfer the chicken to a serving bowl and sprinkle with the almonds.
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Serve with couscous, and enjoy!
Nutrition
- Calories: 578.55kcal
- Fat: 45.54g
- Saturated Fat: 10.17g
- Trans Fat: 0.14g
- Monounsaturated Fat: 24.09g
- Polyunsaturated Fat: 7.81g
- Carbohydrates: 11.89g
- Fiber: 3.37g
- Sugar: 3.42g
- Protein: 30.79g
- Cholesterol: 168.50mg
- Sodium: 769.31mg
- Calcium: 77.85mg
- Potassium: 617.50mg
- Iron: 3.06mg
- Vitamin A: 441.76µg
- Vitamin C: 7.67mg
Expert Advice for Achieving Crispy Chicken Skin
When pan-frying chicken, it's crucial to not overcrowd the pan. Overcrowding can cause the chicken to steam rather than brown, which can affect the overall flavor of the dish. If necessary, cook the chicken in batches to ensure each piece gets a nice, even sear. Also, remember to let the chicken rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy chicken.
Time-Saving Tips for Preparing Pan-Fried Chicken with Carrots and Olives
Prep ahead: Chop vegetables and marinate the olives in advance to streamline the cooking process.
One-pan wonder: Use a large skillet to cook the entire dish in one go, minimizing cleanup.
Multi-task: While the chicken is cooking, prepare the couscous to save time.
Efficient slicing: Slice the carrots and garlic uniformly for even cooking and a professional presentation.
Quick stock: Use store-bought chicken stock to save time and effort.
Substitute Ingredients For Pan Fried Chicken with Carrots and Olives Recipe
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable substitute for pan-frying.
skinless boneless chicken thighs - Substitute with skinless boneless chicken breasts: Chicken breasts can be used as a leaner alternative to thighs, and they cook relatively quickly.
lemon - Substitute with lime: Lime can provide a similar citrusy flavor and acidity to the dish.
carrots - Substitute with butternut squash: Butternut squash can offer a slightly sweet and nutty flavor, complementing the other ingredients in the dish.
garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, adding a different dimension to the dish.
ground cumin - Substitute with coriander: Coriander can offer a slightly citrusy and floral flavor, adding a unique twist to the dish.
sweet paprika - Substitute with smoked paprika: Smoked paprika can add a rich, smoky flavor to the dish, enhancing its depth.
chicken stock or low sodium broth - Substitute with vegetable stock or broth: Vegetable stock or broth can be used as a vegetarian alternative, providing a similar savory base for the dish.
mixed herb marinated pitted olives - Substitute with sundried tomatoes: Sun-dried tomatoes can offer a rich, tangy flavor and a chewy texture, adding complexity to the dish.
almonds - Substitute with pine nuts: Pine nuts can provide a similar nutty flavor and crunchy texture to the dish.
couscous - Substitute with quinoa: Quinoa can be used as a gluten-free alternative to couscous, offering a nutty flavor and a slightly chewy texture.
Plating Ideas for an Impressive Presentation
Elevate the plating: When presenting the dish, focus on creating a visually appealing arrangement. Place the pan-fried chicken alongside the carrots and olives in a way that showcases the vibrant colors and textures of the ingredients.
Incorporate garnishes: Sprinkle a few fresh herb leaves over the dish to add a pop of color and a touch of freshness. This will enhance the overall presentation and provide a visual contrast to the main components of the dish.
Utilize elegant serving ware: Choose sophisticated and refined serving dishes that complement the upscale nature of the dish. Opt for minimalist, high-quality plates and bowls to showcase the pan-fried chicken with carrots and olives.
Focus on precision: Pay attention to the placement of each element on the plate. Aim for balanced and meticulous presentation, ensuring that every component is thoughtfully arranged to create a harmonious visual composition.
Emphasize the textures: Highlight the contrast in textures by arranging the tender chicken, crisp carrots, and plump olives in a way that accentuates the interplay between soft, crunchy, and juicy elements.
Consider the negative space: Use the empty space on the plate to create a sense of elegance and sophistication. Avoid overcrowding the plate and allow the dish to stand out against a clean, uncluttered backdrop.
Add a touch of elegance with a drizzle: Consider adding a delicate drizzle of high-quality extra virgin olive oil over the dish just before serving. This final touch adds a glossy sheen and a hint of richness to the presentation.
Mindful portioning: Pay attention to portion sizes, ensuring that each serving is carefully measured and presented with precision. This attention to detail reflects a commitment to excellence in both flavor and presentation.
Essential Kitchen Tools for Making This Recipe
- Chef's knife: A versatile tool used for chopping, slicing, and dicing ingredients with precision.
- Cutting board: Provides a stable surface for cutting and preparing ingredients.
- Skillet: Used for pan-frying the chicken and vegetables, providing a wide cooking surface.
- Slotted spoon: Ideal for removing the chicken from the skillet while leaving excess oil behind.
- Grater: Used for grating lemon zest or cheese to add flavor to the dish.
- Measuring cup and spoons: Essential for accurately measuring ingredients such as olive oil, water, and spices.
- Citrus juicer: Useful for extracting lemon juice to add a tangy flavor to the dish.
- Cooking spoon: Used for stirring and combining ingredients while cooking.
- Large serving bowl: Ideal for serving the finished dish, such as the pan-fried chicken with carrots and olives.
- Skewers: Optional for serving the pan-fried chicken with carrots and olives as skewers with couscous.
Storage and Freezing Instructions for Leftovers
Let the pan-fried chicken cool completely to room temperature before storing or freezing. This will prevent condensation from forming and maintain the quality of the dish.
To store in the refrigerator:
- Place the cooled chicken, carrots, and olives in an airtight container.
- Pour any remaining sauce over the top to keep the dish moist.
- Seal the container tightly with a lid and store in the refrigerator for up to 3-4 days.
To freeze:
- Transfer the cooled chicken, carrots, and olives to a freezer-safe container or resealable freezer bag.
- If using a container, ensure there is minimal air space to prevent freezer burn.
- If using a freezer bag, remove as much air as possible before sealing.
- Label the container or bag with the date and contents for easy identification.
- Place in the freezer and store for up to 2-3 months.
To reheat from the refrigerator:
- Transfer the desired portion to a microwave-safe dish.
- Cover the dish loosely with a microwave-safe lid or plastic wrap.
- Microwave on high power for 1-2 minutes, or until heated through, stirring occasionally to ensure even heating.
- Alternatively, reheat in a covered skillet over medium-low heat until warmed through, stirring occasionally.
To reheat from frozen:
- Thaw the frozen chicken dish in the refrigerator overnight.
- Once thawed, follow the reheating instructions for refrigerated leftovers.
- If pressed for time, you can reheat the frozen dish directly in the microwave or skillet, but it may take longer and the texture of the chicken and vegetables may be slightly altered.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover chicken, carrots, and olives in an oven-safe dish, making sure the ingredients are evenly distributed. Cover the dish with foil and bake for 15-20 minutes, or until the chicken is heated through and the carrots are tender.
For a quicker option, use the microwave. Place the leftovers in a microwave-safe dish and cover with a damp paper towel. Heat on high for 1-2 minutes, stirring halfway through, until the chicken and vegetables are heated through. Be careful not to overheat, as this can cause the chicken to become dry and tough.
If you prefer a crispier texture, reheat the chicken in a skillet on the stovetop. Heat a tablespoon of olive oil over medium heat, then add the chicken and cook for 2-3 minutes on each side until crispy and heated through. Add the carrots and olives to the skillet and cook for an additional 1-2 minutes, stirring occasionally, until they are heated through.
For a flavorful twist, slice the leftover chicken and serve it cold over a bed of mixed greens. Toss the carrots and olives with a simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper. This refreshing salad is perfect for a light lunch or dinner.
If you have leftover couscous, reheat it in the microwave or on the stovetop with a splash of chicken broth or water to prevent it from drying out. Serve the reheated chicken, carrots, and olives over the warm couscous for a complete and satisfying meal.
Interesting Trivia About the Ingredients Used
Pan-fried chicken with carrots and olives is a classic Mediterranean dish that combines the savory flavors of chicken, the sweetness of carrots, and the briny taste of olives. This dish is not only delicious but also packed with nutrients. Carrots are an excellent source of vitamin A, while olives provide healthy fats. The combination of these ingredients creates a well-balanced and flavorful meal. Additionally, the use of lemon adds a refreshing citrusy note to the dish, enhancing its overall taste. This recipe is a great way to enjoy a wholesome and satisfying meal with a touch of Mediterranean flair.
Budget-Friendly Tips for Making This Recipe at Home
This pan-fried chicken with carrots and olives recipe is moderately cost-effective for a household. The use of affordable ingredients like chicken thighs, carrots, and olives makes it a budget-friendly option. The addition of lemon and almonds may slightly increase the cost, but the dish offers a flavorful and satisfying meal. The approximate cost for a household of 4 people is around $20-$25. Overall Verdict: 8.
Is This Dish Healthy or Unhealthy?
This recipe for pan-fried chicken with carrots and olives has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like chicken thighs, which are a good source of protein, as well as carrots, garlic, and olives, which provide vitamins, minerals, and healthy fats. The use of extra virgin olive oil is also a healthier choice compared to other cooking oils.
However, there are some areas where the recipe could be improved to make it even healthier:
- Reducing the amount of olive oil used in cooking could help lower the overall calorie and fat content of the dish
- Opting for low-sodium chicken stock or broth would help reduce the sodium content
- Including additional vegetables, such as bell peppers or zucchini, would increase the fiber and nutrient content of the meal
- Serving the dish with a whole grain option, like quinoa or brown rice, instead of couscous would provide more complex carbohydrates and fiber
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Use skinless chicken breasts instead of thighs to reduce the fat content
- Increase the amount of carrots and add other colorful vegetables like red bell peppers or cherry tomatoes to boost the vitamin and antioxidant content
- Incorporate fresh herbs like parsley or cilantro for added flavor and nutrients
- Reduce the amount of olives or opt for lower-sodium varieties to control the overall sodium intake
- Serve the dish with a side salad or steamed leafy greens to increase the fiber and nutrient density of the meal
Editor's Opinion on the Flavors and Textures of This Recipe
The combination of pan-fried chicken with carrots and olives is a delightful blend of flavors and textures. The use of cumin, paprika, and cinnamon adds depth and warmth to the dish, while the addition of marinated olives brings a burst of tangy and briny notes. The use of lemon slices and almonds provides a refreshing and nutty contrast. The dish is well-balanced and offers a satisfying and aromatic experience. It pairs beautifully with couscous, creating a complete and wholesome meal. This recipe is a wonderful choice for a flavorful and comforting dinner.
Enhance Your Pan Fried Chicken with Carrots and Olives Recipe with These Unique Side Dishes:
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Why trust this Pan Fried Chicken with Carrots and Olives Recipe:
This recipe guarantees a delicious and flavorful meal, using only the freshest ingredients. The chicken is perfectly seasoned with cumin, paprika, and a hint of cinnamon, creating a rich and aromatic taste. The addition of carrots and olives adds a delightful texture and depth of flavor. The use of extra virgin olive oil and lemon infuses the dish with a refreshing and zesty essence. Trust in the combination of these high-quality ingredients to elevate your dining experience.
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