One-Pot Chicken Cutlets with Sweet Potato and Olives

Instructions

1. 1

   On a work surface, cut the breasts in half horizontally to get 8 cutlets (see note).

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve the couscous, chicken and vegetables in shallow bowls. Cover with the sauce and sprinkle with parsley leaves. Serve immediately.