Moroccan Chicken With Lemon & Olives

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon tumeric
• 1 pinch salt & pepper
• 140 grams skinless boneless chicken breast cut into 1-inch cubes
• 1 teaspoon olive oil
• 1/4 brown onion diced
• 1/2 tablespoon ginger grated
• 1 cup chicken stock
• fresh lemons or 2-3 wedges of preserved, or limes, cut into bite sized pieces.
• 1 potato peeled and diced into cubes, same size as chicken
• 8 kalamata olives pitted and sliced in half
• 1 teaspoon honey
• 1 tablespoon corriander chopped, cilantro as substitute
• coriander cilantro for garnish

1. Heat your oven to 190C (375F)
2. In a small box mix the cinnamon, turmeric, salt and pepper.
3. Toss the chicken in the spice mix making sure all pieces are evenly coated.
4. Remove the chicken from the bowl and toss the potato in the leftover spices.
5. Heat the oil on the stove on a medium to medium-high heat in a dutch oven (or another pot that you can use on the stove and in the oven)
6. Add the chicken to the pot and seal, about 3 minutes.
7. Remove the chicken from the pot and set aside.
8. Add the onion to the pot and cook for about 3 minutes until it is soft and starting to brown.
9. Add the ginger, potato and stock to the pot and bring to the boil.
10. Pop the chicken back in the pot, cover and put in the oven for about 20 minutes.
11. Take the pot out of the oven and stir in the olives and lemons.
12. Drizzle the honey over the dish and put back in the oven, uncovered for 20-25 minutes until the lemons are starting to disintegrate.
13. Remove the pot from the oven and stir in the coriander.
14. Serve in bowls garnished with coriander.

ground cinnamon, tumeric, salt, chicken, olive oil, brown onion, ginger grated, chicken stock, fresh lemons, chicken, olives, honey, corriander chopped, coriander cilantro

Taken from www.yummly.com/recipe/Moroccan-Chicken-with-Lemon-_-Olives-1145838 (may not work)