Recipe - Moroccan Chicken With Preserved Lemons

2 tablespoon Olive oil
3 pound Chicken thighs,skinned/rinse
1 Large chopped onion
2 teaspoon Paprika
1 teaspoon Ground ginger
One half teaspoon Ground turmeric
One half teaspoon Pepper
One half cup Calamata olives (opt)
10 Moroccan lemon quarters
One fourth cup Finely chopped cilantro(opt)

NOTE: For less sodium, use ripe olives instead of calamatas.
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Pour oil into a 1012" frying pan over mediumhigh 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
mediumhigh 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) 2025 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