| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Moroccan, Poultry, Jams |
4 |
Servings |
INGREDIENTS
| 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) |
| 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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