Moroccan chicken with preserved lemons
4 servings
Ingredients
| Quantity | 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) |
Directions
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.