Moroccan Chicken with Preserved Lemons |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Submitted in response to a recipe request by Friedel. Ingredients:
2 tablespoons olive oil |
3 lbs chicken thighs, skinned and rinsed |
1 large chopped onion |
2 teaspoons paprika |
1 teaspoon ground ginger |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground black pepper |
1/2 cup kalamata olive (optional) |
2 1/2 moroccan preserved lemons, cut in quarters |
1/4 cup finely chopped cilantro (optional) |
Directions:
1. 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 and set aside.
4. Remove all but 1 tablespoon oil from the pan.
5. Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
6. Stir in paprika, ginger, turmeric, and pepper.
7. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
8. Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
9. Skim and discard fat.
10. Transfer the chicken and sauce to a wide bowl.
11. Garnish chicken with remaining lemon wedges and cilantro.
12. NOTE: For less sodium, use ripe olives instead of calamatas.
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