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Favourite Moroccan Chicken with Preserved Lemons

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Recipe

Favourite Moroccan Chicken with Preserved Lemons recipe

 

Yield

12 servings

Prep

15 min

Cook

45 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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3 pounds chicken thighs, boneless, skinless
skinned, rinsed
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1 large onions
chopped
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2 teaspoons paprika
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1 teaspoon ginger
ground
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½ teaspoon turmeric
ground
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½ teaspoon black pepper
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½ cup kalamata olives
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10 moroccan lemon quarters
*
¼ cup cilantro
finely chopped, optional
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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1.4 kg chicken thighs, boneless, skinless
skinned, rinsed
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1 large onions
chopped
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1E+1 ml paprika
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5 ml ginger
ground
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2.5 ml turmeric
ground
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2.5 ml black pepper
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118 ml kalamata olives
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1E+1 each moroccan lemon quarters
*
59 ml cilantro
finely chopped, optional
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Directions

Pour oil into a 10 to 12 inch 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 to 25 minutes.

Skim and discard fat; transfer 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 15g (0.5 oz)
Amount per Serving
Calories 7679% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 1g
Vitamin A 11% Vitamin C 6%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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