| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Jams, Moroccan, Poultry | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 3 | lb | Chicken thighs, skinned/rinse |
| 1 | Large chopped onion | |
| 2 | t | Paprika |
| 1 | t | Ground ginger |
| 1/2 | t | Ground turmeric |
| 1/2 | t | Pepper |
| 1/2 | c | Calamata olives, opt |
| 10 | Moroccan lemon quarters | |
| 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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