Recipe: Moroccan Chicken with Preserved Lemons

Title: Moroccan Chicken with Preserved Lemons
Categories: Moroccan, Poultry, Preserve
Yield: 4 servings

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)

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

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