• F41d92777deb492b52d9e809714fcfe0

Moroccan Chicken With Green Olives And Lemon

Serve with Couscous or Rice

Prep
Cook
Serves 6people
Ingredients
2
meyer lemons or regular lemons
1
tbs olive oil
1
large onion, halved, thinly sliced
2
garlic cloves, pressed
1
tbs paprika
2
tsp ground cumin
1
tsp ground cinnamon
1
tsp ground ginger
2
cups low-salt chicken broth
1
4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2
cup green olives
Directions
1.
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

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