(photo credit: Associated Press)
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
3 garlic gloves, pressed
1 tablespoon paprika
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 (4-½ pound) chicken, cut into 8 pieces, skin removed
½ cup green olives
1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
2. Heat oil in a 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.
3. 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.
4. 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.