Moroccan Chicken with Green Olives & White Beans

Ingredients

• 5 oz (140 g) chicken breast
• 1 tsp (2 g) cumin, ginger and turmeric
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1/2 (55 g) onion
• 1 garlic clove
• 1 cup (160 g) cannellini beans, rinsed
• 1 1/3 tbsp (20 g) green olives, pitted
• 6 tbsp (90 ml) low-sodium chicken broth
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tbsp (6 g) cilantro or parsley, chopped
• a pinch of fine sea salt

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Method

1. Toss the chicken with the spices and half the oil and leave it while you soften the onion in the rest, 5 minutes.
2. Brown the chicken 3 minutes a side, add the garlic, beans, olives and broth, and simmer 10 minutes uncovered, until the chicken reaches 165°F (74°C) and the sauce coats the beans.
3. Off the heat, add the lemon juice and cilantro. Taste before salting; the olives may have done it.