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Moroccan Chicken With Green Olives and Lemon

Moroccan Chicken I don't know why these food photos come out with such lurid colors, but the real thing is quite pretty, and easy to make. The recipe comes from the May 2009 issue of Bon Appetit.

2 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 chicken broth
1 4 1/2 pound chicken, cut into 8 pieces, skin removed (I just used thighs and legs)
1/2 cup green olives

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. 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 i cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and two 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.


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