Moroccan Chicken
4 Servings

3 tablespoons olive oil
2 lemons
1 onion, halved, thinly sliced
2 garlic cloves, minced
1 tablespoon paprika
3 teaspoons cumin
1 teaspoon cinnamon
2 cups chicken stock
1  4 ½#  chicken, skin removed and cut into 8 pieces
½ cup green olives

• Cut one lemon into 8 pieces. Squeeze the other lemon to yield 2 tablespoons.
• Heat 2 tablespoons olive oil in a sauté pan. Add chicken, four pieces at a time, turning once. Brown both sides and remove.
• Heat 1 tablespoon of oil in a large sauté pan over medium – high heat. Add onion and sauté until golden brown, 6-8 minutes. Add garlic, paprika, cumin, and cinnamon. Sauté for an additional two minutes. Add stock, bring to a boil; reduce heat. Add chicken and cook until done; about 25-30 minutes. Remove chicken. Add olives and 2 tablespoons of lemon juice. Boil, uncovered, for five minutes. Adjust with salt and pepper, if needed. Pour sauce over chicken.