Moroccan Chicken

Moroccan Chicken
Adapted from Bon Appetit
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
Salt and pepper
Flour, for dusting
2 TBS EVOO
1 Onion, halved, thinly sliced
2 Garlic cloves, pressed
1 TBS paprika
2 TSP ground cumin
1 TSP ground cinnamon
1 TSP ground ginger
2 Cups low-sodium chicken broth
2 Lemons
1/2 Cup green olives
1/2 Cup sliced almonds

My co-worker is taking a trip to Spain and Morocco in a few weeks, so I'm taking a culinary trip to the region to ease my travel envy. This is a great budget-friendly dish too, since bone-in chicken pieces are usually much cheaper and most of the other ingredients are cabinet staples. I'm serving this dish with some left over white rice, but cous cous, brown rice or quinoa would be great alternatives.

Pat the chicken pieces dry, season with salt and pepper, then lightly dust in flour. Heat 1 TBS of oil in a large pan. Brown the chicken in batches 2-3 minutes per side. Remove and set aside. Cut 1 lemon into 8 wedges. Squeeze 2 TBS of juice from second lemon; set wedges and juice aside. Heat remaining TBS of oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add garlic and spices and stir 1 minute. Add broth; bring to boil. Add chicken to skillet with lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25-30 minutes. Transfer chicken to platter. 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. as needed Pour over chicken and rice and top with almonds.