Instructions: In a 3-quart heavy saucepan heat oil over moderately-high heat until hot but not smoking. Pat chicken dry and season with salt and pepper. Cook chicken, skin-side down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, zest, and flour and cook, stirring, 1 minute. Stir in broth, olives, and honey.

Return chicken to pan and simmer, uncovered, stirring occasionally, until done, about 10 minutes. Transfer chicken to 4 plates. Add chick peas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with coriander.

This recipe yields 4 servings.

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