Moroccan Chicken With Preserved Lemons

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 lbs	1362g / 48oz	Chicken thighs - skinned/rinse
1 lb	454g / 16oz	Chopped onion (large)
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Pepper
1/2 cup	118ml	Kalamata olives - (opt)
10		Moroccan lemon quarters
1/4 cup	4g / 0.1oz	Finely chopped cilantro - (opt)

Recipe Instructions

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.

NOTE: For less sodium, use ripe olives instead of Kalamatas.

Source:
RECIPE FOR HEALTH SHOW #RHJ017

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