MOROCCAN CHICKEN WITH PRESERVED LEMONS

• 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)
• 1 0 Moroccan lemon quarters
• 1 /4 c Finely chopped cilantro(opt)

NOTE:
For less sodium, use ripe olives instead of calamatas.

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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.