• 4 MEDIUM CHICKEN BREAST OR THIGH (THIGHS PREFERRED)
• 2 TSBP OLIVE OIL
• 2 TSBP VEGETABLE STOCK
• 1/2 LEMON (THINLY SLICED)
• 1.4 CUPS YELLOW ONION (DICED)
• 2 CLOVES GARLIC (MINCED)
• 1/2 TSP GROUND GINGER
• 1/2 TSP PAPRIKA
• 1/2 TSP GROUND CUMIN
• DASH OF TUMERIC
• 1/4 TSP CINNAMON
• 3/4 CUP KYRIA KALAMATA OLIVE STUFFED WITH GARLIC
• 1 TSP FRESH LEMON JUICE
• 1 CUP OF FRESH SPINACH

DIRECTIONS:

• HEAT LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD LEMON SLICES AND COOKED UNTIL CARMELIZED. REMOVE LEMON SLICES AND RESERVE.
• IN THE SAME SKILLET, HEAT OLIVE OIL UNTIL SIMMER. ADD CHICKEN THIGHS SKIN SIDE DOWN. 3-5 MIN OR UNTIL CHICKEN IS BROWNED. THEN FLIP AND REPEAT. REMOVE CHICKEN AND SET ASIDE.
• ADD REMAINING 1 TBSP OF OLIVE OIL TO THE SKILLET. ADD ONIONS AND COOK UNTIL SOFT AND TRANSLUCENT. ADD GARLIC AND DRY SPICES.
• ADD CHICKEN STOCK AND STIR, SCRAPING UP THE BROWN BITS ON THE SKILLET.
• ADD CHICKEN THIGHS BACK TO SKILLET. BRING MIXTURE TO A BOIL.
• REDUCE HEAT AND COVER. SIMMER 15 MIN.
• REMOVE FROM HEAT. ADD LEMON JUICE, SPINACH, AND OLIVES.
• SERVE OVER RICE.