Try this one for Shabbos. You can use two chicken breasts or four thighs. The juice is awesome with Challah 👌 (Pinterest inspired📌)
4 chicken thighs or two large chicken breasts
4 tblsp canola oil
1/4 cp green olives (I used sliced but unpitted whole are great. If using whole 1/2cp olives)
one medium onion sliced
1/4 tsp cinnamon
1/4 tsp ginger
a pinch of turmeric
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp paprika
1 minced garlic clove
1/4 cp water
warm oil in skillet on medium heat. Wash lemon well, slice and place in pan until the edges become soft and a bit translucent (don’t cook too long or you will lose the pulp). Remove lemons to a dish. Place chicken into warmed skillet. Brown on both sides (8-10 minutes per side. You want the chicken a nice golden brown ). Remove chicken. Add onions to skillet and fry until translucent. They should brown with the chicken juices. If need more oil, add here.
Take all the spices and add to the water.. Add spice/water mixture to pan with onions, and mix. Return chicken to pan. Bring chicken to boil then cover and reduce to simmer for 15-20 minutes or until your chicken is done (depends upon thickness of piece). Add olives and cooked lemons. Stir. I let mine simmer on low heat to get the flavour of the olives and lemons by adding a bit more water and covering until ready to serve. Serve over steamed rice or couscous. The smell is amazing.