Recipe by Mirj
Submitted in response to a recipe request by Friedel.
Top Review by drdi
This has got to be one of the best dishes I have ever tasted! I changed the onions to shallots, and my preserved lemons were Meyer lemons, and I used a cut up chicken so that those who like only white meat could have it. But everything else was as is here, and it is beyond marvelouw! As a friend of mine says, "It tastes like more!", as in "I want more!"
- 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 See How It's Made
- 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 and set aside.
- Remove all but 1 tablespoon oil from the pan.
- Add the 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 the bone (cut to test), about 20-25 minutes.
- Skim and discard fat.
- Transfer the chicken and sauce to a wide bowl.
- Garnish chicken with remaining lemon wedges and cilantro.
- NOTE: For less sodium, use ripe olives instead of calamatas.