A delightful and easy-to-make chicken dish with a tangy lemon and olive sauce.
Coat the chicken thighs evenly with the flour.
Ensure the chicken is dry before coating to help the flour adhere better.
Heat a large skillet over medium heat and spray with cooking spray. Sear the chicken until golden on both sides, then remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary.
In the same skillet, add the onion, bell pepper, garlic, and ginger. Sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the cumin, paprika, and cinnamon to the skillet and stir to combine.
Toast the spices briefly to enhance their aroma.
Pour in the juice of the lemon, olives, capers, salt, and pepper. Stir well.
Adjust the seasoning to taste before adding the chicken.
Return the chicken to the skillet, cover, and simmer until fully cooked.
Turn the chicken halfway through cooking for even doneness.
Garnish with fresh cilantro and parsley before serving.
Chop the herbs finely for a more even distribution.
