Moroccan Chicken with Green Olives and Lemon

Ingredients

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Onions

  Raw

  1 large or 150g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Garlic

  Raw

  2 clove or 6g

• Olives

  Pickled, canned or bottled, green

  20 olive or 54g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

Directions

1. Thinly slice the onions. Cut one lemon into 8 wedges and squeeze the other to obtain 2 tablespoons of juice; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and sauté until golden brown, about 8 minutes.
3. Add cinnamon, ginger, garlic, paprika, and cumin to the skillet; stir for 1 minute. Pour in the chicken broth and bring to a boil.
4. Season the chicken with salt and pepper, then add to the skillet with the lemon wedges. Cover, reduce heat to medium-low, and simmer, turning occasionally, until the chicken reaches 165°F, about 25 to 30 minutes.
5. Transfer the chicken to a platter. Add olives and 2 tablespoons of lemon juice to the skillet, increase heat to high, and boil uncovered to thicken slightly, about 5 minutes.
6. Season the sauce with salt and pepper, pour over the chicken, and serve.