Moroccan Chicken With Green Olives and Lemon

Tender, flavorful, simple and healthy. From Bon Appetit May 2009.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  meyer lemons or 2  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 sodium chicken broth
• 4 1⁄2 lbs 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.