Moroccan Lemon Chicken

• 1 tablespoon olive oil
• 1 whole boneless chicken breast with skin and wings attached (about 1 1/2 pounds; available by request from butcher), halved
• 1 small onion, sliced thin
• 3/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 teaspoons finely grated lemon zest
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/3 cup green olives, pitted and sliced thin
• 1 tablespoon honey
• 1/2 cup drained and rinsed canned chick peas
• 2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
• Accompaniment:Rice with Almonds and Raisins

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

olive oil, chicken, onion, ground cumin, paprika, cinnamon, lemon zest, flour, chicken broth, green olives, honey, chick peas, fresh coriander sprigs, accompaniment

Taken from www.epicurious.com/recipes/food/views/moroccan-lemon-chicken-14106 (may not work)