1 1/2 pounds chicken breast, cut into pieces 1 onion, halved, cut into thin wedges 2 garlic cloves, crushed 1 1/2 tsp smoked paprika 1 tsp ground cumin Pinch of saffron threads 1-16 oz. can diced tomatoes 2 carrots, peeled, thinly sliced diagonally 1/2 cup chicken broth, or vegetable broth (fat-free, low sodium) 1 lemon, cut into thin slices 1/2 cup green olives, sliced 2 Tbsp fresh cilantro, chopped 2 Tbsp fresh parsley, chopped
In a large nonstick saucepan, brown the chicken, over medium-high heat. Remove chicken from pan and set aside. Add the onion to the pan and cook, stirring occasionally, for 6 minutes or until soft. Add the garlic, paprika, cumin and saffron and cook, stirring, for 1 minute or until aromatic. Add the tomato, carrot and chicken stock to the pan. Cook until the mixture comes to a simmer. Place the chicken pieces on top of the tomato mixture. Cook, partially covered, for 45 minutes. Add lemon slices and olives to the pan, pressing the lemon slices into the liquid to cover. Cook, partially covered, for another 30 minutes or until the sauce thickens. Remove from the heat and stir in the cilantro and parsley.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user IAMDESIGNERKT.