2 garlic cloves, finely chopped
2 pieces lemon zest, finely chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon olive oil
2 lbs chicken legs
1 medium onion, yellow, chopped
14 oz can no-salt-added diced tomatoes, with juices
3 tablespoons fresh lemon juice
1 medium zucchini , cut into 1/2 inch cubes
20 pitted medium green olives, halved
salt & pepper

Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside. Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.

Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.

Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes. Add zucchini, olives, remaining lemon zest and parsley.

Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.