Rich in spice, this savoury chicken and olive dish brings Tunisian charm to your dining table.
|2 tbsp||(30 mL) Olive oil|
|1||Onion, peeled and chopped|
|2||Cloves garlic, peeled and crushed|
|1 tbsp||(15 mL) Paprika|
|2 tsp||(10 mL) Ground cumin|
|1 tsp||(5 mL) Ground ginger|
|1 tsp||(5 mL) Ground cinnamon|
|2 cups||(500 mL) Low-sodium chicken broth|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|6||Carrots, peeled and sliced|
|1/2 cup||(125 mL) Golden raisins|
|2 tbsp||(30 mL) Lemon juice|
|1/2 cup||(125 mL) Black olives|
|Salt and pepper|
HEAT oil in a large heavy bottomed pan over medium heat. Add onion and sauté until golden brown, about 7-8 minutes. Stir in garlic, paprika, cumin, ginger and cinnamon. Add broth and bring to a boil. Add chicken, cover, reduce heat and simmer 20-25 minutes. Add carrots and raisins. Cover and simmer 10-15 minutes. Cook until carrots are fork tender.
REMOVE carrots and chicken with a slotted spoon. Set aside.
ADD lemon juice and olives to the pan. Increase heat to high and cook, uncovered for 5-6 minutes or until sauce thickens slightly. Season with salt and pepper. Add chicken and carrots back to pan and warm through.
Serve over couscous and garnish with parsley.
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