2 teaspoons RawSpiceBar’s Ras el Hanout Spices
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 RawSpiceBar’s Ras el Hanout Spices; 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.