SERVES 4….

2 lemons….

1 tablespoon olive oil….

1 large onion, halved, thinly sliced….

2 garlic cloves, pressed….

1 tablespoon paprika….

2 teaspoons ground cumin….

1 teaspoon ground cinnamon….

1 teaspoon ground ginger….

2 cups low sodium chicken broth….

4 1/2 lbs chicken, cut into 8 pieces, skin removed….

1/2 cup green olive….

Cut 1 lemon into 8 wedges…..

Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside…..

Heat oil in large skillet over medium-high heat…..

Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes…..

add next 5 ingredients;….

stir 1 minute. broth; bring to boil…..

Sprinkle chicken with and pepper; add to skillet…..

Add lemon wedges…..

Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes…..

Transfer chicken to platter. olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes…..

Season with salt and pepper…..

Pour over chicken…..

Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes…..

Season with salt and pepper…..

Pour over chicken.