Moroccan Chicken Recipe

Chicken stew with olives?  Trust me!--this is super flavorful chicken recipe.  Bill cooked up this wonderful chicken with a delicious, Moroccan twist.
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And give this dish a go (I loved it)

Moroccan Chicken Recipe

ingredients:
2 1/2 lbs CHICKEN Pieces (skinned)
1 Tbsp OLIVE OIL
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
1 cup CHICKEN BROTH
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced--or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1/4 cup LEMON JUICE
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste

directions:
Heat olive oil in a pot over high heat.  Season chicken with salt and pepper and then place in pot.  Brown chicken appox. 3 minutes each side and
then remove from pot.  Add onion and garlic and saute in juices for a couple of minutes.  Return chicken to pot and add Chicken Broth.  Add olives.
Add cinnamon, cumin, and ginger.  Stir, and bring pot to a boil.  Reduce heat, cover, and simmer for 45 minutes.  After 45 minutes, uncover, turn
chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish.  To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired.  The olives are fantastic.  And the chicken is, too.
Bon Appétit!