Moroccan Lemon Chicken
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 2 | Whole boneless chicken breasts with skin and wings attached (about 3 pounds); halved | |
| 1 | md | Onion; sliced thin |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Paprika |
| 1/2 | ts | Cinnamon |
| 1 | tb | Plus 1 teaspoon finely grated fresh lemon zest |
| 1 | tb | All purpose flour |
| 3 | c | Chicken broth |
| 2/3 | c | Green olives; pitted and sliced thin |
| 2 | tb | Honey |
| 1 | c | Drained rinsed canned chick peas |
| 4 | tb | Chopped fresh coriander springs; (wash and dry before chopping) |
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