Ingredients: 2 tb Olive oil 3 lb Chicken thighs,skinned/rinse 1 Large chopped onion 2 ts Paprika 1 ts Ground ginger 1/2 ts Ground turmeric 1/2 ts Pepper 1/2 c Calamata olives (opt) 10 Moroccan lemon quarters 1/4 c Finely chopped cilantro(opt) Directions:1. 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. 2. 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. 3. 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. |