Moroccan Lemon Chicken

• 2 tablespoons olive oil
• 4 chicken breast halves (bone in, skin on)
• 1 small onion, sliced thin
• 3/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 teaspoon lemons, zest of, finely grated
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups chicken broth (I use College Brand)
• 1/3 cup pimento stuffed olive, sliced thin
• 1 tablespoon honey
• 1/2 cup canned chick-peas, drained & rinsed

1. In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
2. Pat chicken dry& season with salt& pepper.
3. Cook chicken, skin side down until skin turns golden brown.
4. Transfer chicken to a plate.
5. Reduce heat to moderate& add onion.
6. Cook, stirring until softened.
7. Add cumin, paprika, cinnamon, lemon zest and flour.
8. Cook, stirring 1 minute.
9. Stir in the chicken broth, olives and honey.
10. Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
11. Add chickpeas and simmer about 3 minutes.

olive oil, chicken, onion, cumin, paprika, cinnamon, lemons, flour, chicken broth, pimento stuffed olive, honey, chickpeas

Taken from www.food.com/recipe/moroccan-lemon-chicken-34697 (may not work)