Moroccan Chicken With Olives

1 yellow onion, diced
3/4 cup chopped parsley plus a little more for garnish
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon mild paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 teaspoon salt (check sodium content of stock)
1 teaspoon agave nectar or sugar
2 tablespoons olive oil, plus another tablespoon for drizzling
6 to 8 chicken thighs, bone in, with skins
1 cup chicken stock or water
1 teaspoon lemon zest (grated peel)
Juice of 1/2 lemon
1/2 cup Gaeta or Kalamata olives, pits in

1. Mix the onion, parsley, spices, salt, and agave nectar in a medium bowl.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken in a single layer, and cook 2 to 3 minutes on each side until slightly browned.

3. Add the stock and onion mixture. Bring the stock to a boil, reduce heat to low, cover, and cook gently for 20 minutes until the chicken is tender and no pink flesh remains.

4. Place the chicken on a platter. Turn the heat up to medium-high, and let the sauce simmer for 2 to 3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.

5. Spoon the sauce over the chicken. Drizzle with olive oil, and garnish with the remaining parsley.

Nutrition info per serving (4): 297 calories; 22 g fat; 5 g saturated fat; 72 mg cholesterol; 18 g protein; 8 g carbohydrates; 2 g fiber; 459 mg sodium