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!
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.
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.
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.
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.
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.
Transfer the chicken to a serving bowl and sprinkle with the almonds.
Serve with couscous, and enjoy!
- 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
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