Chicken with Olives and Dates

I have to remember next time that Tim cannot cook by himself under the influence of Manhattans.  The chicken was amazing but the stove was unrecognizable!  This was so delicious.

Chicken with Olives and Dates

2 teaspoons olive oil
2 garlic cloves minced
1 teaspoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 skinless boneless chicken thighs
1/4 cup reduced sodium chicken broth
1/4 cup chopped dried apricots
2 pitted dates coarsely chopped
10 pitted Kalamata olives chopped
1 tablespoon grated lemon zest

1. To make marinade, combine oil, garlic, ginger, cumin, paprika, turmeric, cinnamon, and salt in one large zip close plastic bag; add chicken period. Squeeze out air and seal bag; turn to coat chicken. Refrigerate about one hour.  Remove chicken from marinade; discard marinade.

2. Spray large non-stick skillet with non- stick spray and set over medium heat.  Add chicken and broth; cook covered 15 minutes.  Turn chicken over; add all remaining ingredients.  Cook covered until chicken is cooked through, about 15 minutes longer, adding one or two tablespoons water if mixture seems dry.