Moroccan Lemon Chicken

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I originally got this recipe from gourmet magazine, and served as an anniversary romantic meal.

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Steps

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In a 3-qt heavy saucepan , heat oil over moderately high heat until hot but not smoking.

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Pat chicken dry and season with salt and pepper.

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Cook chicken , skin sides down , until skin is deep golden brown.

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Transfer chicken to a plate and reduce heat to moderate.

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Add onion to pan and cook , stirring , until softened.

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Add cumin , paprika , cinnamon , zest , and flour and cook , stirring , 1 minute.

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Stir in broth , olives , and honey.

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Return chicken to pan and simmer , uncovered , stirring occasionally , 8 minutes.

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Transfer chicken to 2 plates.

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Add chick-peas to sauce.

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Simmer sauce 3 minutes and season with salt and pepper.

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Pour sauce over chicken and sprinkle with coriander.

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Serve chicken with rice.

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Ingredients

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olive oil, boneless chicken breast, onion, ground cumin, paprika, cinnamon, fresh lemon zest, all-purpose flour, chicken broth, green olives, honey, canned chick-peas, coriander sprigs