2 Meyer lemons or regular lemons1 Tbsp. olive oil 1 lg. onion, halved, thinly sliced 2 garlic cloves, pressed, or green garlic, minced 1 Tbsp. paprika 2 tsp. ground cumin 1 tsp. ground cinnamon 1 tsp. ground ginger 2 c. veggie or chicken broth one 4½ lb. chicken, cut into 8 pieces, skin removed ½ c. green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 Tbsp.; set wedges & juice aside. Heat oil in lg. skillet over med-high heat. Add onion & sprinkle with salt & pepper; sauté until golden brown, about 8 mins. Add next 5 ingredients; stir 1 min. Add broth; bring to boil. Sprinkle chicken with salt & pepper; add to skillet. Add lemon wedges. Cover, reduce heat to med-low, & simmer until chicken is cooked through, turning occasionally, 25 to 30 mins. Transfer chicken to platter. Add olives & 2 Tbsp. lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 mins. Season with salt & pepper. Pour over chicken.

Recipe from Bon Appetit, May 2009, submitted by member Michelle Moritz