Yield: 4 servings
|2 tablespoons||Olive oil|
|3 pounds||Chicken thighs,skinned/rinse|
|1||Large chopped onion|
|1 teaspoon||Ground ginger|
|½ teaspoon||Ground turmeric|
|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.