Moroccan Chicken With Olives

Ingredients

• 1 1/2 teaspoon(s) cumin
• 1 1/2 teaspoon(s) ginger
• 1 1/2 teaspoon(s) cinnamon
• 1/4 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 3 tablespoon(s) flour
• 3-4 pound(s) chicken, cut up
• 3 tablespoon(s) olive oil
• 4 clove(s) garlic, thickly sliced
• 1/4 teaspoon(s) red pepper flakes
• 1 white onion, chopped
• 2 bay leaves
• 1/2 cup(s) pitted green olives, halved
• 1/2 cup(s) Greek or Sicilian black olives, halved
• 1/2 cup(s) white wine
• 1 1/2 cup(s) chicken broth
• 1/8 teaspoon(s) turmeric
• 3 tablespoon(s) fresh Italian parsley, chopped
• 3-4 tablespoon(s) freshly squeezed lemon juice, or to taste

Preparation

1. Combine the cumin, ginger, cinnamon, salt, pepper, and flour. Coat the chicken pieces with the flour mixture; shaking off any excess. Reserve the leftover flour mixture.


2. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add chicken pieces and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a bowl and set aside.


3. In the same pan set on medium-high heat, cook the garlic, red pepper flakes, onion, bay leaves and both olives, stirring occasionally. Cook until the onion is soft and the garlic is beginning to brown, about 3-4 minutes. Add the reserved flour mixture to the pan and cook for 1 minute. Stir in the wine and boil until reduced by half, about 1-2 minutes. Add the chicken stock, turmeric and the reserved browned chicken. Bring to a boil, reduce the heat to low and simmer for 15-20 minutes. Stir in the parsley and lemon juice just before serving.