Ingredients:
- 2 tbs. extra-virgin olive oil
- 3 lb. chicken pieces skinned
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp. each pepper, dried oregano and ground cumin and coriander
- 1/2 tsp. salt
- 3/4 cup chicken stock
- 2 tbs. lemon juice
- 1/2 tsp. granulated sugar
- Half lemon, thinly sliced
- 3 plum tomatoes, cut into wedges
- 1/2 cup pitted green or black olives
- Pinch of black pepper
- 1/4 cup chopped fresh parsley

Instructions:
1. In large nonskick skillet, heat half the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate. Drain fat from pan.

2. Add remaining oil to pan. Fry onion, garlic, bay leaves, pepper, oregano, cumin, coriander and salt over medium heat, stirring occasionaly, until onion is softened, about 5 minutes.

3. Return chicken to pan. Add stock, lemon juice, and sugar; arrange lemon slices over chicken. Reduce heat, cover and simmer, occasionaly spooning sauce over chicken, for 15 minutes.

4. Add tomatoes and olives; cook, uncovered, until juices run clear when chicken is pierced, 5-10 minutes. Discard bay leaves. Sprinkle with parsley.