Ingredients:
2 tablespoons oil
8 chicken thigh fillets, trimmed and halved
2 onions, chopped
2 cloves garlic, chopped
1 teaspoon fresh gingerroot, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup chicken stock
1/4 cup lemon juice
4 pieces preserved lemons, rinsed,flesh discarded
1/2 cup pitted green olives
1 tablespoon chopped fresh parsley
Directions:
Heat the oil in a large, heavy-based frying pan.
Brown the chicken over high heat on all sides.
Remove from the pan and set aside.
Place the onion, garlic and ginger in a food processor and work until smooth.
Add this puree to the frying pan and stir over medium heat for a minute or two, then add the cayenne pepper and paprika.
Add the stock and lemon juice to the pan, bring to the boil stirring to combine.
Reduce the heat and simmer for 5 minutes or until reduced by about 1/3.
Return the chicken to the pan and add the lemon and olives and cook over a medium heat for a further 10 minutes, or until the chicken is cooked through.
Serve sprinkled with the parsley.
Servings: 6-8
Time preparation: 20 min.
Time total: 40 min.