Moroccan Chicken with Green Olives and Lemon

I like this dish, from Bon Appetit, which we had for dinner last night.

Braised chicken gets Moroccan flavor from spices, green olives, and lemon.

Recipe by the Bon Appetit Test Kitchen
Photograph by Lisa Hubbard

4 servings

* Prep: 25 minutes
* Total: 55 minutes

Ingredients

* 2 Meyer lemons or regular 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 low-salt chicken broth
* 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
* 1/2 cup green olives

Preparation

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; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth and bring mixture to a boil. Sprinkle chicken with 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. 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.

Nutritional Information
One serving contains the following:
Calories (kcal) 431.6
%Calories from Fat 30.2
Fat (g) 14.5
Saturated Fat (g) 2.8
Cholesterol (mg) 171.2
Carbohydrates (g) 8.7
Dietary Fiber (g) 2.3
Total Sugars (g) 3.2
Net Carbs (g) 6.4
Protein (g) 64.4