Moroccan Chicken with Green Olives

Ingredients

• 0.3 teaspoon pepper black
• 1 cup less-sodium chicken broth fat-free
• 10  olives green sliced
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 0.5 teaspoon mint flakes dried
• 2 teaspoons olive oil divided
• 2 cups onion sliced
• 6 ounce orange juice concentrate undiluted thawed canned
• 0.3 teaspoon salt 
• 16 ounce skinned 

Equipment

• frying pan

Directions

1. Combine the first 5 ingredients; rub chicken with spice mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 minutes on each side, and set aside.
3. Heat 1 teaspoon olive oil in pan.
4. Add sliced onion, and cook for 8 minutes or until golden. Stir in chicken broth, orange juice concentrate, and olives; bring to a boil. Return chicken to pan; reduce heat, and simmer mixture for 15 minutes or until chicken is done.