Moroccan chicken with preserved lemons Recipe

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Moroccan chicken with preserved lemons

Artist:	_	Yield:	4
Categories:	African, Chicken, Fruits, Moroccan, Poultry, Preserves	Rating:	0
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Ingredients:

2	tbsp	Olive oil
3	lbs	Chicken thighs, skinned/rinse
1		Large chopped onion
2	tsp	Paprika
1	tsp	Ground ginger
1/2	tsp	Ground turmeric
1/2	tsp	Pepper
1/2	cup	Calamata olives (opt)
10		Moroccan lemon quarters
1/4	cup	Finely chopped cilantro(opt)

Procedures:

1	Note: for less sodium, use ripe olives instead of calamatas.?====================================================================== ===?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; set aside.?remove all but 1 tablespoon oil from pan.
4	Add onion; stir often over medium-high heat until tinged with brown, about 5 minutes.
5	Stir in paprika, ginger, turmeric, and pepper.
6	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.
7	Skim and discard fat; transfer chicken and sauce to a wide bowl.
8	Garnish chicken with remaining lemon wedges and cilantro.