Skillet Chicken Thighs with Carrots & Olives

Method

1. 1

   Season the chicken thigh pieces with salt, pepper and half the cumin and paprika.

2. 2

   Heat the olive oil in a large skillet over medium-high heat and brown the chicken in batches, about 4 minutes, then set aside.

3. 3

   Add the onion and carrot to the skillet and soften over medium heat for 5 minutes.

4. 4

   Stir in the garlic, remaining cumin and paprika, the ginger and cinnamon, and cook 30 seconds until fragrant.

5. 5

   Pour in the canned tomato and 100ml of water, return the chicken to the pan, cover and simmer until the chicken is cooked through and the carrots are tender, about 15 minutes.

   💡 Give the carrots a head start if you like them very soft — this timing keeps them with a little bite.

6. 6

   Stir in the olives and simmer uncovered 3 minutes more, until the sauce thickens slightly.

7. 7

   Scatter with cilantro and serve straight from the skillet with bread or rice.