Moroccan Chicken with green olives and lemon

INGREDIENTS

2 Meyer lemons 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, cut into 8 pieces, skin removed

1/2 cup green olives

PREPARATION

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.