Moroccan Chicken and Chickpeas

Ingredients:

4 chicken breasts, cut in half

salt and black pepper

6 Tbsp flour 

1 Tbsp oil

1 large onion, chopped

1 lemon, skin removed and cut into thin circles

3 cups chicken broth

12 olives

1 can (540 g) chickpeas, rinsed and drained

1 Tbsp red pepper powder

1 cup basmati rice, rinsed and cooked

Mix salt and black pepper with flour on a plate. Put oil into deep pan, big enough to hold all pieces of chicken in one layer. Pres chicken pieces into flour to cover all sides. When oil is warm, add chicken.

Fry them on both sides (they don't need to be done) and take them out.

Add chopped onion and sliced lemon, and cook stirring and scraping flour pieces from the bottom of the pan. 

If needed, add little by little chicken broth. Cook until onion is softened. Return chicken to the pan, add chickpeas, chicken broth and red pepper powder.

Stir it so there are no pepper lumps.

Cover and simmer for 30 minutes. At the end, add sliced olives. 

Serve over cooked rice.