Chicken Tagine with Olives and Italian Pasta

Ingredients: 200g pasta (penne, fusilli, etc.), 2 chicken thighs, 1 onion, chopped, 2 garlic cloves, minced, 1 red bell pepper, diced, 1 green bell pepper, diced, 1 carrot, sliced, 1 can of crushed tomatoes (400g), 1/2 cup pitted green olives, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon turmeric, salt and pepper to taste, fresh cilantro for garnish (optional).

Preparation:

1. In a large skillet or pot, heat olive oil over medium heat. Add the chicken thighs and brown them on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and sauté for another minute.
3. Add the diced bell peppers and carrot slices to the skillet. Cook for a few minutes until they start to soften.
4. Add the crushed tomatoes to the skillet along with the spices: ground cumin, paprika, and turmeric. Season with salt and pepper to taste. Let simmer for about 10 minutes.
5. Meanwhile, cook the pasta in a pot of boiling salted water according to the package instructions. Drain when done.
6. Return the chicken thighs to the skillet with the vegetable sauce. Add the pitted green olives. Let simmer for another 10-15 minutes until the chicken is cooked through and the sauce thickens slightly.
7. To serve, place the cooked pasta on plates and top with the chicken and vegetable sauce. Garnish with chopped fresh cilantro if desired.

This chicken tagine with olives is a delicious way to enjoy Mediterranean flavors with an Italian twist. Enjoy your meal!