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Chicken and Olives

Makes: 4  servings Start to Finish 30 mins


  • 1 teaspoon  paprika
  • 1 teaspoon  turmeric or curry powder
  • 3/4 teaspoon  salt
  • 1 1/4 pounds  boneless, skinless chicken thighs, cut into 1-1/2-inch chunks
  • 1 tablespoon  olive oil
  • 1 large onion, cut into thin wedges
  • 2 large garlic cloves, chopped
  • 1 cup  chicken broth
  • 3 plum tomatoes, chopped
  • 1/2 cup  pitted manzilla olives (not stuffed)
  • 1/2 cup  pitted kalamata olives
  • 1 10 ounce box couscous, cooked according to package directions


1. Combine paprika, turmeric, and salt in a cup. Sprinkle evenly over the chicken.

2. Heat a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook 4 minutes, turning once as it browns. Transfer to a bowl.

3. Add the oil, onion, and garlic to same skillet. Cook, stirring frequently, 4 to 5 minutes until onions is translucent and lightly browned. Add the broth, tomatoes, olives, and chicken along with any accumulated juices to skillet; bring to a boil. Reduce heat to medium, cover and simmer 4 to 6 minutes just until chicken is cooked through. Serve over couscous. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)575,
  • Fat, total(g)17,
  • chol.(mg)118,
  • sat. fat(g)3,
  • carb.(g)65,
  • fiber(g)4,
  • pro.(g)39,
  • sodium(mg)1538,
  • Percent Daily Values are based on a 2,000 calorie diet