Moroccan Chicken With Preserved Lemons

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 lbs chicken thighs, skinned and rinsed
• 1 large chopped onion
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 cup kalamata olive (optional)
• 2 1/2 moroccan preserved lemons, cut in quarters
• 1/4 cup finely chopped cilantro (optional)

Recipe

• 1 pour oil into a 10-12" frying pan over medium-high heat.
• 2 add chicken and turn pieces often to brown on all sides, about 15 minutes.
• 3 lift out chicken and set aside.
• 4 remove all but 1 tablespoon oil from the pan.
• 5 add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
• 6 stir in paprika, ginger, turmeric, and pepper.
• 7 add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
• 8 cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
• 9 skim and discard fat.
• 10 transfer the chicken and sauce to a wide bowl.
• 11 garnish chicken with remaining lemon wedges and cilantro.
• 12 note: for less sodium, use ripe olives instead of calamatas.