Moroccan Chicken With Green Olives and Lemon

Ingredients

• 2 lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low sodium chicken broth
• 4 1/2 lbs chicken, cut into 8 pieces, skin removed
• 1/2 cup green olive

Directions

1. 1

   Cut 1 lemon into 8 wedges.

2. 2

   Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.

3. 3

   Heat oil in large skillet over medium-high heat.

4. 4

   Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.

5. 5

   add next 5 ingredients;

6. 6

   stir 1 minute. broth; bring to boil.

7. 7

   Sprinkle chicken with and pepper; add to skillet.

8. 8

   Add lemon wedges.

9. 9

   Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.

10. 10

    Transfer chicken to platter. olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Pour over chicken.

13. 13

    Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.

14. 14

    Season with salt and pepper.

15. 15

    Pour over chicken.