Serve with a simple rice dish; these pungent flavors and spices stand on their own.
By GOURMETKOSHERCOOKING.COMChicken 311(photo credit: Associated Press)MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMONServes 42 Meyer lemons or regular lemons1 tablespoon olive oil1 large onion, halved, thinly sliced3 garlic gloves, pressed1 tablespoon paprika2 tablespoons ground cumin1 teaspoon ground cinnamon1 teaspoon ground ginger2 cups low-salt chicken broth1 (4-½ pound) chicken, cut into 8 pieces, skin removed½ cup green olives1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.2. Heat oil in a large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil.3. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.4. Transfer chicken to platter. Add olives and 2 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.
