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Moroccan Chicken with Green Olives and Lemon
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Total time: 55 minutes
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| Yield: Makes 4 servings Active Time: 25 minutes | |
| 2 | lemons, Meyer or regular 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-salt chicken broth |
| 1 4 1/2-pound | chicken fryer, cut into 8 pieces, skin removed |
| 1/2 cup | green olives |
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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