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Moroccan chicken with preserved lemons

Yield: 4 servings

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)

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.

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