Moroccan Chicken

Last week we were on vacation at Disney World.  The first night we were there we ate dinner at the Moroccan restaurant in Epcot .  This is my version of the chicken we ate.  I think next time I will use pearl couscous instead of the small grain I used this time.  My other suggestion is to make sure you get pitted olives.  I accidentally bought olives that were not pitted and it was just annoying to have to eat around the pith.  The last thing is to make sure you get rid of some of the pith on the lemon.  Piths add a bitterness to gravy.


Ingredients
2 tsp red chili pepper (or paprika)
1 tsp ground cumin
1 tsp ground ginger (powdered or fresh)
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp black pepper
1/2 tsp kosher salt
6 to 8 pieces of skinned chicken thighs
2 tsp olive oil
1 small onion julienned
1 tbs chopped garlic (about 3 cloves)
1 cup pitted green and black olives
1/2 cup chicken broth
1/2 cup of water
1 lemon julienned (remove piths if you can)
1/4 cup cilantro chopped.


Combine the chicken and all the spices in gallon sized bag and let marinate for about an hour.

In a large cast iron skillet, or any large skillet,  heat 2 tbs olive oil.  Brown the chicken about 5 minutes on each side and remove from pan.  Add the onion and garlic to the pan and let cook for about 1 minute.  When the onions begin to soften add the lemon, olives, water, and chicken broth.  Return the chicken to the pan and cover.  Cook 10 minutes and turn the chicken.  Cook an additional 10 minutes or until chicken is 170 degrees.  Garnish with cilantro.  Serve over couscous.