Moroccan Chicken with Preserved Lemons

Name: Moroccan Chicken with Preserved Lemons
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 3 lb chicken thighs; 1 large chopped onion; 2 tsp paprika; 1 tsp ground ginger; 0.5 tsp ground turmeric; 0.5 tsp ground black pepper; 0.5 cup kalamata olive; 2.5 moroccan preserved lemons; 0.25 cup finely chopped cilantro

Gently simmered chicken, moroccan preserved lemons and kalamata olive, warmed with paprika and ginger.

1 hr · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 50 min · 60 min total
Difficulty: easy

1
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.
15 min
2
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.
5 min
3
Stir in paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
4
Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.
25 min
5
Skim and discard fat. Transfer the chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.