Favourite Moroccan Chicken with Preserved Lemons
Favourite Moroccan Chicken with Preserved Lemons recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minIngredients
| 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 |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
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.
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