Chicken With Green Olives & Lemon

2-1/2 tablespoons olive oil

1 cup vegetable or chicken broth

8 chicken thighs, with or without skin

2 onions, diced

Salt and black pepper

½ teaspoon ground ginger

½ teaspoon tumeric

½ teaspoon ground coriander

½ cinnamon

1 teaspoon paprika

Zest of 1 lemon

1/2 cup green olives, pitted

Juice of 1/2 lemon, or more

10-12 fresh mint leaves, torn

Directions:

1.     Heat the oil in a large saucepan. Add about the broth very gradually, stirring vigorously. Add onions, sprinkle with salt, pepper, ginger, tumeric, coriander, cinnamon and paprika, and lay the chicken on top. Zest the lemon with an apple peeler and cut the lemon skin in 1 inch strips.  Add the lemon zest to the pan and cook over low heat, covered, for 1 hour, turning the chicken frequently.  

2.     Add the olives to the pan and cook with the chicken for a few minutes.  Taste for seasoning and adjust as needed.

3.     When the chicken is cooked and right before serving, squeeze a little fresh lemon juice over the dish. Add fresh mint and serve with rice, couscous or potatoes.

     You can use a heavy-bottom pan to cook this dish. Give it a lot of attention in the beginning, taking your time with the broth and mixing all the wonderful aromatic spices together.  The rest happens on low heat.