Spicy Moroccan Chicken

Rub chicken (split breasts, thighs, or leg quarters) with salt, pepper and lemon juice.
In a skillet, brown onions, garlic, and finely diced hot chili peppers in 2 tsp oil.
Add other spices and chicken - stir well - and cook over low heat.
Add tomato sauce, bring to boil and simmer 10 minutes or until thickened.
Serve hot over rice or another grain (we like quinoa).

Better like HOT, SPICY and garlicky food! We love this when the weather is wintery or when we're stuffed up with a cold.