YUM. I don’t know how else to say it. I cooked up this recipe one day when I was craving deep flavors, like that of a Moroccan tomato or carrot salad. But combined. I thought I would create a sauce using onions and tomatoes as the base, and threw in sliced rainbow carrots which paired well. You can use regular carrots too, but the rainbow carrots add additional pops of color which are nice when serving. The combination of the tomatoes, spices, and spicy pepper creates a perfect sauce to compliment the chicken. I like to serve this chicken with baked fingerling potatoes, or farro, which holds up well with a sauce because it has a bite, and isn’t as soft as rice or pasta, but feel free to use your favorite accompaniment, or even better – pita bread for dipping!
- 1.5 – 2 lbs thin skinless boneless dark meat chicken cutlets (I use baby chicken/pargiyot)*
- 3 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 4 tomatoes, diced
- 1⁄2 – 1 jalapeño or other spicy pepper (seeds & insides removed if you don’t want it to be very spicy)
- 1 tsp turmeric
- 1 tsp paprika
- 1⁄2 tsp cumin
- 1⁄4 tsp cinnamon
- 1 cup chicken stock
- Salt & pepper to taste
- 1 tbsp freshly chopped cilantro
Heat oil in a pan, and working in batches if necessary (and adding more oil as needed), sear chicken for 3 minutes on each side and remove from pan.
Add the onion and carrots to the pan, along with a pinch of salt & pepper. Sauté until slightly soft, about 7 minutes. Mix in the tomatoes, then add the turmeric, paprika, cumin and cinnamon. Mix until all is incorporated and aromatic. Add the chicken stock and deglaze. Add the chicken back into the pan, bring to a boil, cover, and cook at a simmer until chicken is cooked through, about 15 minutes.
Taste and adjust for salt. Sprinkle with cilantro and serve.
*Note: If you want to use thin white meat chicken breasts, just adjust the cooking time – it will be a little less.