| 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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