Makes 4 servings.
2 chicken breast halves, skinned
2 chicken leg quarters, skinned
1 tsp of extra-virgin olive oil
1 cup of chopped onions
2 garlic cloves, minced
3/4 cup of reduced or low-sodium chicken broth
3/4 cup of pitted whole green OR black olives
1 tsp of ground cinnamon
1/2 tsp of ground ginger
1/2 tsp of ground black pepper
1 1/2 tsp of grated lemon rind
1/4 cup of fresh lemon juice
1 tbsp of cilantro
1 tbsp of parsley
Sprinkle chicken with the pepper. Heat olive oil in a large pan. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook for 1 min. Then add the chicken, broth, olives, cinnamon, and ginger….and bring to a boil. Cover, reduce heat, and simmer for 40-45 minutes. Turn chicken over; cook uncovered for 10-15 minutes.
Remove chicken from pan without removing ingredients. Place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan. Cook for 30 seconds, stirring constantly.
Spoon sauce over chicken. Delicious!