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Moroccan Chicken with Green Olives and Lemon
- 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
Directions:View on Epicurious
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