Moroccan Lemon Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 chicken breast halves (bone in, skin on)
• 1 small onion, sliced thin
• 3/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 teaspoon lemons, zest of, finely grated
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups chicken broth (i use college brand)
• 1/3 cup pimento stuffed olive, sliced thin
• 1 tablespoon honey
• 1/2 cup canned chick-peas, drained & rinsed

Recipe

• 1 in a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
• 2 pat chicken dry& season with salt& pepper.
• 3 cook chicken, skin side down until skin turns golden brown.
• 4 transfer chicken to a plate.
• 5 reduce heat to moderate& add onion.
• 6 cook, stirring until softened.
• 7 add cumin, paprika, cinnamon, lemon zest and flour.
• 8 cook, stirring 1 minute.
• 9 stir in the chicken broth, olives and honey.
• 10 return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
• 11 add chickpeas and simmer about 3 minutes.