Moroccan chicken with preserved lemons

4 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
3poundsChicken thighs,skinned/rinse
1Large chopped onion
2teaspoonsPaprika
1teaspoonGround ginger
½teaspoonGround turmeric
½teaspoonPepper
½cupCalamata olives (opt)
10Moroccan lemon quarters
¼cupFinely 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.