Ingredients:
2 tablespoons olive oil
3 lbs chicken thighs, skinned and rinsed
1 large chopped onions
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/2 cup kalamata olives (optional)
2 1/2 moroccan preserved lemons, cut in quarters
1/4 cup finely chopped cilantro (optional)
Directions:
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 and set aside.
Remove all but 1 tablespoon oil from the pan.
Add the 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 the bone (cut to test), about 20-25 minutes.
Skim and discard fat.
Transfer the chicken and sauce to a wide bowl.
Garnish chicken with remaining lemon wedges and cilantro.
NOTE: For less sodium, use ripe olives instead of calamatas.
Servings: 4
Time preparation: 10 min.
Time total: 60 min.