Moroccan Chicken with Preserved Lemons

Recipe Cuisine: Moroccan
Recipe Category: Moroccan
Recipe Serves: 4

Recipes Ingredients:

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

Recipe Instructions:

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.