Ingredients
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2 tablespoons olive oil
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4 chicken breast halves (bone in, skin on)
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1 small onion, sliced thin
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3/4 teaspoon cumin
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1/4 teaspoon paprika
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1/4 teaspoon cinnamon
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1 1/2 teaspoons all-purpose flour
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1 1/2 cups chicken broth (I use College Brand)
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1/3 cup pimento stuffed olive, sliced thin
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1 tablespoon honey
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1/2 cup canned chick-peas, drained & rinsed
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2 teaspoon lemons, zest of, finely grated
Instructions
- In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
- Pat chicken dry& season with salt& pepper.
- Cook chicken, skin side down until skin turns golden brown.
- Transfer chicken to a plate.
- Reduce heat to moderate& add onion.
- Cook, stirring until softened.
- Add cumin, paprika, cinnamon, lemon zest and flour.
- Cook, stirring 1 minute.
- Stir in the chicken broth, olives and honey.
- Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
- Add chickpeas and simmer about 3 minutes.