4 Servings 55 min Cook
1 Tsp Cinnamon
2 Chicken, bone and skin removed Chicken, Meat Only
1 Large Onions
2 Fruit without seeds Lemons
1 Tbsp Olive Oil
1 Tsp Ginger
2 Cup Chicken Broth
2 Clove Garlic
20 Olive Olives
1 Tbsp Paprika
2 Tsp, ground Cumin
Thinly slice the onions.
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; saute 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 and serve.
