Moroccan chicken with preserved lemons

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
3 pounds Chicken thighs,skinned/rinse
1 Large chopped onion
2 teaspoons Paprika
1 teaspoon Ground ginger
½ teaspoon Ground turmeric
½ teaspoon Pepper
½ cup Calamata olives (opt)
10 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.

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