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Moroccan Lemon Chicken



2 Servings
1 T olive oil
1 whole boneless chicken
1 breast --,Halved
1 (with skin and wings
1 attached) -- (about 1- 1/2
1 lb )
1 sm onion -- sliced thin
3/4 ts ground cumin
1/4 ts paprika
1/4 ts cinnamon
2 ts finely grated fresh lemon
1 zest
1 1/2 ts all-purpose flour
1 1/2 c chicken broth
1/3 c green olives -- pitted and
1 sliced thin
1 tb honey
1/2 c drained, rinsed, canned
1 chickpeas
2 tb chopped fresh corainder
1 sprigs
1 (wash and dry before
1 chopping)


In a 3-qt heavy saucepan, heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper.
Cook chicken, skin sides down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey.
Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes. Transfer chicken to 2 plates. Add chick-peas to sauce.
Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.
Serve chicken with rice.













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