Moroccan Lemon Chicken with Rice

Ingredients:

• 1 pound sliced chicken breast
• 1 onion, diced
• 4 garlic cloves, diced
• 2 lemons, sliced 
• EVOO
• Salt and pepper
• 2 bay leaves
• 2 tsp tumeric
• 2 tsp coriander
• 2 tsp cumin
• 1 cinammon stick
• 2 cups chicken stock

What to do:

1. Slice one lemon into half-inch rounds.  Heat the EVOO in a skillet over medium high heat.  When the oil begins to smoke add the chicken pieces and season with salt and pepper.  Cook for 304 minutes.  
2. Add the garlic, onion, lemon rounds, and bay leaves. Cook stirring frequently for 6-7 minutes.  
3. Add the spices, stock, and olives if you'd like.  Let liquid reduce, about 5 minutes.
4. Remove from heat, discard bay leaves, squeeze juice from remaining lemon.  Discard cinammon stick. 
5. Serve with rice.

Enjoy!