Moroccan Chicken - alive magazine

Ingredients

• 1 tsp (5 mL) each ground cumin and ground turmeric
• Pinch each of red pepper flakes, ground cloves, and cinnamon
• 8 boneless, skinless chicken thighs
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups (350 mL) low-sodium chicken stock
• 2 Tbsp (30 mL) fresh lemon juice
• 1/4 cup (60 mL) pitted and halved green olives
• 1 lemon, thinly sliced
• 1/4 cup (60 mL) finely chopped fresh parsley