One-Pot Chicken Cutlets with Sweet Potato and Olives
One-Pot Chicken Cutlets with Sweet Potato and Olives
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp (45 ml) olive oil
- 2 cups (300 g) sweet potatoes, peeled and cut into large dice (about 1 sweet potato)
- 1 red onion, chopped
- 2 garlic cloves, chopped
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 1 can (14 oz/398 ml) diced tomatoes
- 1 ½ cups (375 ml) chicken broth
- 2 tbsp dried black olives, pitted and chopped
- 1 cup (200 g) couscous
- Parsley leaves, to taste
Instructions
- On a work surface, cut the breasts in half horizontally to get 8 cutlets (see note).
- In a large non-stick skillet over medium-high heat, brown half of the chicken cutlets at a time in the oil on one side only. Season with salt and pepper. Set aside on a plate.
- In the same skillet, soften the sweet potato and onion for 5 minutes. Add the garlic and spices. Cook for 1 more minute while stirring. Add the tomatoes, ½ cup (125 ml) of the broth and the olives. Season with salt and pepper. Mix well. Return the chicken to the skillet. Cover and simmer for 5 minutes or until the chicken is cooked through. Adjust the seasoning. Reduce the sauce slightly, if desired.
- Meanwhile, in a small pot, bring the remaining broth to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper.
- Serve the couscous, chicken and vegetables in shallow bowls. Cover with the sauce and sprinkle with parsley leaves. Serve immediately.
One-Pot Chicken Cutlets with Sweet Potato and Olives