Moroccan Lemon Chicken - cooking recipe

Ingredients

2 tablespoons olive oil
4 chicken breast halves (bone in, skin on)
1 small onion, sliced thin
3/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cinnamon
2 teaspoon lemons, zest of, finely grated
1 1/2 teaspoons all-purpose flour
1 1/2 cups chicken broth (I use College Brand)
1/3 cup pimento stuffed olive, sliced thin
1 tablespoon honey
1/2 cup canned chick-peas, drained & rinsed

Preparation

In a heavy 3-quart saucepan, heat oil over moderately high heat until hot, but not smoking.
Pat chicken dry& season with salt& pepper.
Cook chicken, skin side down until skin turns golden brown.
Transfer chicken to a plate.
Reduce heat to moderate& add onion.
Cook, stirring until softened.
Add cumin, paprika, cinnamon, lemon zest and flour.
Cook, stirring 1 minute.
Stir in the chicken broth, olives and honey.
Return chicken to the pan and simmer, uncovered about 20 minutes until chicken is cooked through.
Add chickpeas and simmer about 3 minutes.