Ingredients
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1 1/2 lbs skinless chicken breast halves
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2 skinless chicken leg quarters (about 1 pound)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon olive oil
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1 cup chopped onion
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3 garlic cloves, minced
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1/4 cup reduced-sodium chicken broth
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3/4 cup whole green olives, pitted
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1 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1 1/2 teaspoons grated lemon rind
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1/4 cup fresh lemon juice
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1 tablespoon fresh cilantro, minced
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1 tablespoon fresh parsley, minced
Instructions
- Sprinkle chicken with salt and pepper.
- Heat oil in a large Dutch oven over high heat.
- Add chicken, cook 3 minutes on each side or until browned.
- Remove chicken from pan.
- Add onion and garlic to pan, cook 30 seconds, stirring constantly.
- Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
- Cover, reduce heat, and simmer 45 minutes.
- Turn chick over; cook, uncovered 15 minutes.
- Remove chicken from pan with a slotted spoon.
- Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
- Spoon sauce over chicken to serve.