Favourite Moroccan Chicken with Preserved Lemons

Name: Favourite Moroccan Chicken with Preserved Lemons
Total time: P1H
Yield: 12
Cuisine: Moroccan
Ingredients: olive oil; chicken thighs, boneless, skinless; onions; paprika; ginger; turmeric; black pepper; kalamata olives; moroccan lemon quarters; cilantro

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

Ingredients

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

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.