Moroccan Chicken with Preserved Lemons

Recipe by Mirj2338
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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