2 teaspoons ras el hanout
2 chicken breast halves (about 1 1/2 pounds), skinned
2 chicken leg quarters (about 1 pound), skinned
1/4 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
3/4 cup fat-free, less-sodium chicken broth
3/4 cup pitted whole green olives
1 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
- Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken, cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan, cook 30 seconds, stirring constantly. Add chicken, broth, olives, and ras el hanout. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.
- Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.