yield: Makes 4 servings
active time: 25 minutes
total time: 55 minutes
* 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
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; sautÃ© until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute.
Add broth; bring to boil. 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.
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.