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- 1 tbsp olive oil
- 2 medium onions, halved and sliced
- 2 garlic cloves, finely chopped
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 4 large or 6 small boneless, skinless chicken breasts
- 3 c chicken broth
- 3 lemons, quartered
- 1/2 c green olives
Heat olive oil in large pot over medium high heat. Add onions and saute until translucent. Add garlic, paprika, cumin, cinnamon and ginger. Saute for 2 minutes, stirring constantly. Add chicken broth and chicken. Stir to coat and cover chicken with liquid and spices. Bring to a boil. Reduce heat to medium low and simmer 25 to 30 minutes, or until chicken is cooked through.
Meanwhile, juice 1 1/2 of the lemons to net 2 tbsp lemon juice.
Once chicken is cooked, transfer chicken out of liquid to platter. Add lemon juice, lemons, and olives to cooking liquid. Bring to a boil and boil until thickened slightly, approximately 5 to 10 minutes. Pour over chicken and serve.
Serving notes: I love to serve this over
a honeyed couscous. Cook couscous in chicken broth instead of water and increase cooking liquid by a tablespoon or two. Add 1/4 c golden raisins when you add the couscous. Fluff and plate. Drizzle with honey prior to serving.
a honeyed couscous. Cook couscous in chicken broth instead of water and increase cooking liquid by a tablespoon or two. Add 1/4 c golden raisins when you add the couscous. Fluff and plate. Drizzle with honey prior to serving.
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