Pan Fried Chicken with Carrots and Olives Recipe

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Aaron Published: March 31, 2021 Modified: July 20, 2021
Pan Fried Chicken with Carrots and Olives Recipe

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!

Preparation: 10 minutes
Cooking: 18 minutes
Total: 28 minutes



  • ¼cupextra virgin olive oil
  • lbchicken 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Transfer the chicken to a serving bowl and sprinkle with the almonds.

  8. 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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