Moroccan chicken with green olives and lemon

Serve with a simple rice dish; these pungent flavors and spices stand on their own.

Chicken 311 (photo credit: Associated Press)
Chicken 311
(photo credit: Associated Press)
2 Meyer lemons or regular lemons1 tablespoon olive oil1 large onion, halved, thinly sliced3 garlic gloves, pressed1 tablespoon paprika2 tablespoons ground cumin1 teaspoon ground cinnamon1 teaspoon ground ginger2 cups low-salt chicken broth1 (4-½ pound) chicken, cut into 8 pieces, skin removed½ 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.