Moroccan Chicken

16  ounces		skinless, boneless chicken breasts
2  tablespoons		olive oil
1		onion, thinly sliced
1		fat garlic clove, crushed
200  mL		chicken stock
2  teaspoons		clear honey
2  tablespoons		juice ½ lemon
16		handful green olives,s pitted or whole
1/8  teaspoon		Ground Cinnamon
1/8  teaspoon		Ground Cumin
1/8  teaspoon		Ground Paprika
1/8  teaspoon		Table Salt
1/8  teaspoon		Ground Black Pepper
1/8  teaspoon		Ground Ginger
1/8  teaspoon		White Sugar - Granulated

Tip: Click on the ingredient links to learn the nutritional information for all the Moroccan Chicken ingredients. The serving size for any ingredient in Moroccan Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix all spices and sugar together and sprinkle over the chicken.
Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened.
Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.