1 1/2 tsp cumin
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp pepper
3 Tbls flour
4-6 chicken breasts, cut into pieces
Combine seasonings in ziploc baggie and then add chicken. Shake and coat the chiecken pieces well. Reserve the leftover flour mixture. Heat 3 Tbls olive oil in large pan on hight heat and add chicken pieces. Cook 3-4 minutes on each side. Transfer the chicken to a bowl and set aside. In same pan, turned down to medium-high heat, add the following.
4 garlic cloves, thickly sliced
1/4 tsp red pepper flakes
1 white onion, chopped
2 bay leaves
1/2 cup pitted green olives, chopped
1/2 cup pitted Kalamata or Greek black olives, chopped
Cook 3-4 minutes. Add reserved flour mixture and cook for 1 minute.
1/2 cup white wine
1 1/2 cup chicken broth
1/8 tsp saffron or turmeric
3 Tbls fresh parsley, chopped
3 Tbls lemon juice
Stir in white wine annd boil until reduced by half (approx 1-2 minutes). Add chicken broth, saffron and browned chicken. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Stir in parsley and lemon juice just before serving.
Typical Moroccan dishes are served over couscous.