Moroccan Chicken with Preserved Lemon

Ingredients:

2 tablespoon olive oil
3 lb. chicken thighs,skinned/rinse
1 large chopped onion
2 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup Calamata olives (optional)
10 Moroccan lemon quarters
1/4 cup finely chopped cilantro (optional)

Note: For less sodium, use ripe olives instead of calamatas.

Procedure:

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. Makes 4 servings.