Lemon and olive moroccan chicken

Chicken second courses

This is one of my all-time favorite dishes. It was adapted from an old Rachel-Ray Moroccan chicken dish I found in a magazine a few years ago. My recipe uses a different cooking technique, sprinkle of cilantro, lemon zest for extra flavor, ground cinnamon instead of a cinnamon stick and cubed chicken breasts instead of thighs as I am not a fan of working while I eat. I hope you enjoy it as much as I have over the years!