Chicken With Carrots And Olives Food

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BRAISED CHICKEN THIGHS WITH OLIVES AND POTATOES



Braised Chicken Thighs with Olives and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 6-ounce skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
5 cloves garlic, sliced
1/2 large white onion, sliced
1 1/2 cups baby carrots
2 tablespoons tomato paste
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1/2 cup pitted green olives, plus 1/4 cup brine from the jar
8 small red-skinned new potatoes, quartered

Steps:

  • Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside.
  • Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes.
  • Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 628 calorie, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 639 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 36 grams

CHICKEN WITH CARROTS AND OLIVES



Chicken With Carrots and Olives image

Middle Eastern cooks often stew chicken slowly in clay pots. Parisi's intensely flavorful recipe here borrows ingredients common in Tunisian tagines (cumin, cinnamon, lemon, garlic and olives) for a fast, fragrant saute. Recipe By: Grace Parisi

Categories     carrots     chicken     olives     tunisian     tagine     lemon

Time 40m

Yield 4

Number Of Ingredients 13

1/4 c. extra-virgin olive oil
1 1/2 lb. skinless, boneless chicken thighs
Salt and freshly ground pepper
1/2 lemon
3 carrots
3 clove garlic
1 tbsp. water
1 tsp. ground cumin
1 tsp. sweet paprika
Pinch of cinnamon
1 c. chicken stock or low-sodium broth
3/4 c. mixed
Chopped roasted almonds and couscous

Steps:

  • 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, turning once, until browned but not cooked through, 4 to 5 minutes. 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, turning once, until the slices are browned on both sides, about 2 minutes. Add the remaining 2 tablespoons of olive oil along with the carrots and garlic and cook them over moderate heat, stirring occasionally, until the carrots are slightly softened, about 2 minutes. Add the water and cook until the carrots are crisp-tender and the liquid has evaporated, about 2 minutes. 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 until the chicken is cooked through, about 5 minutes. Transfer the chicken to a serving bowl and sprinkle with the almonds. Serve with couscous.
  • Wine Recommendation: Berry-rich rose: 2006 Bon-Bon.

TWO LEMON-CORIANDER ROAST CHICKENS



Two Lemon-Coriander Roast Chickens image

Good cooks know that if you're going to roast one chicken, you might as well roast two, and here's the recipe to do it.

Provided by Ananda Eidelstein

Time 2h

Number Of Ingredients 8

2 lemons
0.33333333 cup olive oil
1 tablespoon ground coriander
2 cloves garlic, grated
freshly ground black pepper
1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
2 3½-to-4 pound chickens, giblets and neck removed
1 small yellow onion, halved

Steps:

  • Preheat oven to 450°F. Grate lemon zest into a small bowl; cut 1 lemon in half. Reserve remaining lemon for serving or another use. Add oil, coriander, garlic, several grinds of pepper, and 1 tablespoon plus 1 teaspoon salt to zest in bowl; whisk to combine.
  • Place chickens, breast side up, on a rimmed baking sheet fitted with a wire rack. Pat dry with paper towels. Using your fingertips, loosen skin from breasts, being careful not to tear. Season cavities evenly with several grinds of pepper and remaining ½ teaspoon salt.
  • Rub lemon-coriander oil all over chickens, including under loosened skin. Stuff each cavity with 1 lemon half and 1 onion half. Tie legs together with kitchen twine and tuck wing tips under.
  • Roast for 20 minutes. Reduce oven temperature to 350°F. Continue roasting until chickens are golden brown and crispy and a thermometer inserted in thickest portion of thighs registers 165°F, 1 hour, 5 minutes to 1 hour, 15 minutes. Let chickens rest for 10 minutes. Discard lemon and onion halves. Carve and serve.

CHICKEN TAGINE WITH OLIVES AND CITRON CONFIT



Chicken Tagine with Olives and Citron Confit image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 chicken legs, split at the thigh and skinned
Salt and freshly ground pepper
2 onions, grated or sliced
3 cloves garlic, minced
Rinds of 2 confit lemons, chopped
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ginger
2 pinches saffron
1 pinch ground turmeric
1 cup/165 g green olives with pits
Generous handful or two of fresh coriander leaves, roughly chopped

Steps:

  • Sprinkle the chicken with salt and pepper. Put the chicken in a pot along with the onions, garlic, lemon rinds, olive oil, cumin, coriander, ginger, saffron and turmeric. Add a couple glasses of water and cook, covered, until the chicken is done, 40 minutes to 1 hour, removing the lid if there is too much liquid so that some can evaporate. (The dish should be quite liquid, but it's not a stew.) At the end of cooking, add the olives. Serve sprinkled with fresh coriander.
  • Per serving: Calories:315; Total Fat: 18.5 grams; Saturated Fat: 3 grams; Protein: 28 grams; Total carbohydrates: 10 grams; Sugar: 3 grams; Fiber: 4 grams; Cholesterol: 104 milligrams; Sodium: 880 milligrams

Nutrition Facts : Calories 315, Fat 18.5 grams, SaturatedFat 3 grams, Cholesterol 104 milligrams, Sodium 880 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 28 grams, Sugar 3 grams

CHICKEN WITH CARROTS AND OLIVES



Chicken With Carrots and Olives image

This is a Food and Wine staff favorite. This very flavorful recipe contains very common Middle Eastern ingredients. I would serve this with couscous. Recipe courtesy of Grace Parisi. Enjoy!

Provided by LifeIsGood

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, separated
1 1/2 lbs chicken thighs, skinless and boneless, cut into 1/2 inch strips (or skinless, boneless chicken breasts, cut into 1 1/2 inch chunks)
salt & freshly ground black pepper, to taste
1/2 lemon, seeded and very thinly sliced
3 large carrots, very thinly sliced (preferably on a mandoline)
3 large garlic cloves, very thinly sliced
1 tablespoon water
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 pinch cinnamon
1 cup chicken stock
3/4 cup mixed herb-marinated pitted olive (3 ounces)
chopped roasted almonds, for serving
couscous, for serving

Steps:

  • In a large skillet, heat 2 T. of olive oil, over medium-high heat. Season chicken with salt and pepper to taste. Add the chicken to the heated skillet, in a single layer. Cook chicken, turning once, until it is browned but not fully cooked through. This should take about 4-5 minutes. Transfer the chicken to a plate, trying to leave as much oil in the skillet as possible.
  • Add the lemon to the skillet in a single layer. Cook them, turning once, until browned on both sides - about 2 minutes. Add the remaining 2 T. olive oil, the carrots and garlic and cook over medium heat, stirring occasionally until carrots are just slightly soft - this should take about 2 minutes. Add the water and cook until carrots are crisp tender and the liquid has evaporated - this should take about 2 minutes. Stir in the cumin, paprika and cinnamon and cook for about 1 minute more.
  • Return chicken to the skillet, and any accumulated juices. Cook, stirring, for about 1 minute. Add the chicken stock, olives and seson with salt and pepper. Simmer over medium heat until the chicken is cooked through - this should take about 5 minutes.
  • Transfer the chicken to a serving bowl and sprinkle with almonds.
  • Serve with couscous.

Nutrition Facts : Calories 561.8, Fat 43.3, SaturatedFat 9.7, Cholesterol 145.1, Sodium 440.2, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 32.1

CHICKEN AND OLIVES



Chicken and Olives image

The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 13

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

Steps:

  • Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
  • Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
  • Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
  • Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
  • Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
  • Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS



Easy One-Skillet Chicken Thighs with Carrots image

Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 11

6 thigh, bone and skin removeds boneless, skinless chicken thighs
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound carrots, cut into 2-inch pieces
½ onion, cut in 1/2-inch thick slices
1 teaspoon minced garlic
½ cup dry white wine
3 tablespoons water, divided
2 teaspoons cornstarch
2 tablespoons minced fresh parsley

Steps:

  • Blot chicken thighs with paper towels and sprinkle with salt and pepper.
  • Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
  • Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
  • Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
  • Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
  • Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g

BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS



Braised Chicken with Olives, Carrots, and Chickpeas image

Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 13

1 tablespoon olive oil
4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)
1 medium yellow onion, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
2 garlic cloves, minced
1 1 1/2-inch piece fresh ginger, finely chopped (about 2 tablespoons)
1 cup low-sodium canned chicken broth
1 cup water
1 cup dry white wine
4 sprigs thyme
1/3 cup raisins
1/2 cup pitted, roughly chopped large green olives, such as Cerignola (about 6)
3/4 cup canned chickpeas, rinsed and drained

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
  • Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
  • Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

Nutrition Facts : Calories 406 g, Cholesterol 139 g, Fat 14 g, Fiber 5 g, Protein 36 g, Sodium 868 g

ROAST CHICKEN BREASTS WITH CARROTS



Roast Chicken Breasts with Carrots image

The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice and use young whole carrots for extra flair. Try Roast Chicken Breasts with Carrots for dinner tonight.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 cloves garlic, thinly sliced
16 small carrots (1-1/2 lb.), peeled
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing
juice from 1 lemon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. pepper

Steps:

  • Heat oven to 350°F.
  • Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
  • Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
  • Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
  • Serve chicken and carrots topped with pan juices.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 25 g

CHICKEN AND OLIVES (CROCK POT)



Chicken and Olives (Crock Pot) image

Make and share this Chicken and Olives (Crock Pot) recipe from Food.com.

Provided by southern chef in lo

Categories     Chicken

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs fryer, cut up into serving pieces
salt and pepper
1 garlic clove, minced
1 large onion, chopped
2 bay leaves
1 cup beer
1 (8 ounce) can tomato sauce
1/2 cup pimento stuffed olive
fluffy rice

Steps:

  • Rinse the chicken pieces and pat dry; lightly season with salt and pepper.
  • Combine all the ingredients except the chicken and the rice in the crock pot; stir well.
  • Add the chicken pieces to the crock pot, coating well; be sure all pieces are moistened.
  • Cover and cook on low for 6 to 9 hours.
  • Serve chicken and sauce over hot fluffy rice.

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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. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. 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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How to make Chicken with Carrots and Olives. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
From justapinch.com


MOROCCAN CHICKEN TAGINE, POTATOES, AND CARROTS RECIPE
Layer the onion rings across the bottom of the tagine and arrange the carrots on top of the onions. Add the chicken to the center of the tagine, and place the coriander on top. Arrange the potatoes around the chicken, and then distribute the chopped onions, garlic, salt, ginger, pepper, turmeric, and saffron over everything.
From thespruceeats.com


MOROCCAN SPATCHCOCK CHICKEN WITH CRISPY POTATOES & CARROTS ...
1/2 pound carrots, peeled and cut in thirds. salt. vegetable oil. fresh parsley, optional (Serves 4-6) To Prepare: Place chicken breast-side down on a cutting board. Cut backbone out of chicken using cooking shears or sharp knife. Snip sternum bone on both sides (bone between two breasts) or remove completely. Press to flatten chicken (see pic ...
From genabell.com


CHICKEN WITH CARROTS AND OLIVES | RECIPE | OLIVE RECIPES ...
Mar 11, 2014 - Middle Eastern cooks often stew chicken slowly in clay pots. Parisi's intensely flavorful recipe here borrows ingredients common in Tunisian tagines (cumin, cinnamon, lemon, garlic and olives) for a fast, fragrant saute. Recipe By: Grace Parisi
From pinterest.co.uk


PAN FRIED CHICKEN WITH CARROTS AND OLIVES RECIPE - RECIPES.NET
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!
From recipes.net


BRAISED CHICKEN WITH OLIVES, CARROTS AND CHICKPEAS ...
4-5 chicken breasts or 6 boneless, skinless chicken thighs. 1 onion, sliced. 3 carrots, diced. 2 cloves of garlic, minced. 1 1/2 inch piece of ginger, grated. 2 cups of chicken broth. 1 cup of water. 1 TBSP thyme. 1/2 cup pitted and chopped olives. 3/4 cup chick peas. Directions: Preheat oven to 350 degrees.
From twoweeksatatime.wordpress.com


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