In some ways I’m your typical Jewish wife (in the making). I guess it was inevitable since I was raised partially in Israel, living off green olives, pita, hummus, falafel, tomato/cucumber salads, etc. I must say, Israelis and Mediterranean countries have such an array of delicious ingredients used in their foods that I will forever be partial to those flavors. Cumin, tumerick, paprika, zartar to list a few. Pretty much the more difficult to pronounce the better! This green olive chicken (recipe adapted from my mother) has quickly become a favorite in our household, as we are serious olive enthusiasts and I use A LOT of olives in my version. I’ve got quite a few Mediterranean recipes and Skinny Snacks coming your way!

Green Olive Chicken

• Chicken filets
• Olive oil
• Salt
• Pepper
• 1 Onion, chopped
• 1 tblspn minced garlic
• 1 tspn paprika
• 1 tspn tumerick
• 1 tspn cumin
• 2 cups chicken broth
• 2 tblspns olive juice
• 1 can green olives

1. Pat your chicken with salt and pepper.
2. Heat oil in a pan and cook your chicken until lightly browned. Remove from heat on a plate and set aside (I leave mine in my turned OFF over so retain heat).
3. Reduce heat to medium and add olive oil (2 tblspns), onions, garlic, black pepper (3/4 tspn), salt (1/4 tspn), cumin, paprika, and tumeric.
4. Cook for 5 minutes, then add the chicken broth and bring to a boil.
5. Add your olives to the mixture and let sit for another 5 minutes.
6. Reduce heat to low/medium and add the chicken for the final 5 minutes.
7. Serve over hot couscous with plenty of juice!