Source: dLife

A traditional, hearty Moroccan dish of chicken, olives, and spices.

Servings

2 boneless skinless chicken breasts , about 1 1/2 lbs
2 chicken legs, raw , about 12 ozs total, skinless
0.25 tsp salt , to taste (optional)
0.25 tsp black pepper
1 tsp olive oil
1 cup fresh chopped onion
2 medium garlic cloves , minced
0.75 cup low sodium chicken broth
6 oz canned green olives , drained, pitted
1 tsp ground cinnamon
0.5 tsp ground ginger
1.5 tsp fresh lemon peel
0.25 cup fresh lemon juice
1 tbsp fresh cilantro , minced
1 tbsp chopped parsley

1 Season chicken on both sides with salt, pepper.
2 In large pot or Dutch oven, heat oil over medium-high.
3 Place chicken in pot, cook 3 minutes per side or until chicken is browned.
4 Remove chicken from pot, set aside.
5 Combine onion, garlic in pot. Saute 30 seconds, stirring continually.
6 Return chicken to pot, add broth, olives, cinnamon, ginger.
7 Bring to boil, cover, reduce heat to low, simmer 45 minutes.
8 Turn chicken, continue cooking uncovered 15 minutes.
9 Remove chicken from pot using slotted spoon, place on serving platter.
10 Using same pot, combine lemon rind, lemon juice, cilantro, and parsley. Saute for 30 seconds.
11 Serve sauce over chicken or on side.