Moroccan Chicken with Green Olives

I've never tried Moroccan chicken before, but I was looking for a new way to cook some boneless skinless chicken breasts. I found this recipe from google and I'm sure glad I did. I LOVE olives and will put them in any recipe that I think they would work in.

http://www.epicurious.com/recipes/food/views/moroccan-chicken-with-green-olives-and-lemon-352532 is the original source that I based my recipe on.

Now, I thought I had lemons, but they turned out to be like a lemon/orange mix that tasted horrible so I didn't put the lemon in. Instead I added a lot more green olives and I halved the amount of cumin because some people aren't huge fans of spicy.


1 tbsp olive oil
1 medium onion, thinly sliced
2 garlic cloves, chopped
1 tbsp paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
2 cups chicken broth
4 bonless skinless chicken breasts, cut in halves
1 jar green olives. cut in half, pimentos removed


 Heat oil in large skillet over med-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 6-8 minutes. Add garlic, paprika, cumin, cinnamon and ginger; stir 1 minute. Add chicken broth; bring to boil. Add chicken to skillet. Cover, reduce heat to med-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Put chicken back in skillet, spoon sauce over chicken and serve.

*I served mine with brown rice.