---
title: Skillet Chicken Thighs with Carrots & Olives
servings: 4
prep time: 10 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/skillet-chicken-thighs-carrots-olives
---

Gather @green olive{100%g}, @ground cumin{1%tsp}, @ground ginger{0.5%tsp}, @ground cinnamon{}, @fresh cilantro{0.25%bunch} and @black pepper{}.

Season the @chicken thigh{700%g} pieces with @salt{}, pepper and half the cumin and @paprika{1%tsp}.

Heat the @olive oil{3%tbsp} in a large skillet over medium-high heat and brown the chicken in batches, about 4 minutes, then set aside. ~{4%minutes}

Add the @onion{1} and @carrot{3} to the skillet and soften over medium heat for 5 minutes. ~{5%minutes}

Stir in the @garlic{4%clove}, remaining cumin and paprika, the ginger and cinnamon, and cook 30 seconds until fragrant. ~{30%seconds}

Pour in the @canned tomato{1%can} 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. ~{15%minutes}

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

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