Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
3 pounds | Chicken thighs,skinned/rinse |
1 \N | Large chopped onion |
2 teaspoons | Paprika |
1 teaspoon | Ground ginger |
½ teaspoon | Ground turmeric |
½ teaspoon | Pepper |
½ cup | Calamata olives (opt) |
10 \N | Moroccan lemon quarters |
¼ cup | Finely chopped cilantro(opt) |
NOTE: For less sodium, use ripe olives instead of calamatas. ====================================================================== ===
Pour oil into a 10-12" frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes. Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
Cover pan and simmer, turning once, until meat is no longer pink at bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.