Moroccan Chicken and Green Olives

INGREDIENTS
2   Meyer or preserved lemons
6   chicken thighs, skinless, boneless
2   chicken half-breasts, skinless, boneless
1   tablespoon olive oil
1   large white onion, chopped
4   cloves garlic, minced
1   tablespoon paprika or smoked paprika
3   teaspoons ground cumin
1   teaspoon ground cinnamon
1   teaspoon ginger powder
2   cups low sodium chicken broth
1   cup green olives, halved

METHOD

If using fresh lemons, cut 1 into 8 wedges and juice the second lemon. Remove the seeds as best you can and set both wedges and juice aside. If using the preserved lemons, soak them in a bowl of water for 10 minutes before preparing them; chop them up and remove the seeds. Set aside. Cut the chicken into 1½ inch cubes and set aside.

In a large skillet over medium-high heat, add the olive oil and the onions. Cook them, stirring occasionally, until they begin to brown. Add the garlic and the four spices, stir to mix in and cook for 1 minute. Add the broth, the lemon wedges or chopped, preserved lemons and the chicken pieces. Bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Turn the chicken pieces over, add the olives and continue to simmer for 5 minutes.

Remove the chicken (and any lemon wedges) to a serving dish and cover with foil to maintain the heat. Add the lemon juice and bring the pan juices and olives to a boil. Continue to cook until thickened and reduced to a few tablespoons of sauce. Pour the sauce and olives over the chicken and serve.

Based on a recipe from the Bon Appetit Test Kitchen and Epicurious online