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Author Notes: I grew up in a Moroccan family that cooked constantly. Especially my grandmother Tamar that cooked for 8 children, their spouses, 15 grandchildren, and the occasional neighbor that dropped in every week. This was one of her recipes she taught me before she passed. It's one of my favorites! - Danielle Oron
- 2 lemons
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped finely
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 teaspoon ground ginger
- 2 cups low sodium chicken broth
- 8 pieces chicken, bone in with skin
- 1/2 cup large green olives, pitted
- Salt and Black Pepper
- Season chicken pieces generously with salt and freshly ground black pepper.
- Cut one of the lemons into 8 wedges and squeeze the juice out of the other lemon and reserve on the side.
- Heat a large skillet or pot with the olive oil over med-high heat.
- Add the onions and season with salt and pepper. Sauté them until they are slightly browned but not burned.
- Add the garlic and the spices and sauté them until the oils from the spices have developed.
- Add the chicken broth and bring to a boil.
- Add the chicken and the lemon wedges into the skillet or pot.
- Cover, reduce heat to med-low and simmer for 30 minutes or until the chicken is cooked through. Turn the chicken half way through the cooking process.
- Transfer chicken pieces to a plate and reserve.
- Add the remaining lemon juice and olives.
- Turn the heat up to high and reduce the sauce until it has thickened.
- Taste to see if it needs any more seasoning. Turn the heat off.
- Return the chicken back into sauce and coat. Serve and enjoy!
- This recipe was entered in the contest for Your Best Citrus Recipe
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