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Moroccan Lemon and Olive Chicken

kept byrosbough

4 bone-in skin-on chicken thighs
2 TBSP olive oil
1 yellow onion, thinly sliced
2 garlic cloves, minced
1/2 tsp ground ginger
2 tsp paprika
1/2 tsp turmeric
1 tsp ground cumin
1/4 tsp ground cinnamon
2 cups chicken broth
1/2 medium lemon, cut into 8 thin wedges
1/3 cup pitted green olives
salt & pepper



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