2 Teaspoons cumin seeds
1/4 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
4 (6-ounce) Skinless, boneless chicken breast halves
1 Tablespoon olive oil
1/2 Cup unsalted chicken stock
1/3 Cup chopped jarred preserved lemon, rinsed
8 Kalamata olives, chopped
1 Tablespoon butter
2 Tablespoons chopped fresh parsley
Step 1: Cook cumin seeds in a large skillet over medium heat 2 minutes or until toasted. Place cumin in a spice grinder or morar and pestle; process until finely ground.
Step 2: Combine cumin, salt, pepper, and chicken in a large zip-top bag; seal and marinate in refrigerator 1 hour, up to 12 hours. Remove chicken from bag.
Step 3: Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes.
Step 4: Turn chicken over; add stock to pan. Sprinkle chicken with lemon and olives. Reduce heat to medium; simmer 6 minutes.
Step 5: Partially cover; cook 4 minutes or until chicken is done.
Step 6: Add butter to pan, stirring until melted. Place 1 chicken breast half on each of 4 plates. Drizzle each serving with 1 1/2 tablespoons sauce; sprinkle each with 1 1/2 teaspoons parsely.