Lisa T's Moroccan Chicken

I don't know where my friend Lisa got this recipe, so I can only credit her. It is SO good, though. It's also really good (maybe better?) cold. I've been making big batches and eating it for a few days. Probably would make for a good sandwich, too.

spice mixture
3 cloves garlic, minced
2 T extra virgin olive oil
1 1/2 t cumin
1 t ground ginger
1 t coarse salt
1/2 t turmeric
1/2 t paprika
1/4 t cinnamon
freshly ground black pepper to taste

3 large boneless skinless chicken breasts, cut into strips (or can use 4 chicken legs, rinsed well, patted dry, drumsticks and thighs separated)
1 lemon
1 cup Greek olives, mixed green and black, pitted and sliced
10 dried dates, halved lengthwise (I've used dates, apricots, dried cranberries, whatever dried fruits around--all good)

1. combine all spice mix ingredients in large bowl, add chicken and coat well. Cover loosely and let stand at least 1 hour in refrigerator. (I like to let it sit at least 2 hours.)
2. Place deep heavy skillet over medium heat and add chicken skin side down (I just dump the whole thing in there so that there's some olive oil and more of the seasoning). Cover, cook 8-10 mins
3. Turn chicken over, squeeze 1/2 fresh lemon over chicken. Add olives and dates. Cover and cook 8ish more mins, or until no longer pink. Add a small amount of water if too dry.  


Serve over jasmine or basmati rice, or just eat as is.