Ingredients

• 2 tablespoons olive oil
• 3 lbs chicken thighs, skinned and rinsed
• 1 large chopped onion
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 cup kalamata olive (optional)
• 2 1/2 moroccan preserved lemons, cut in quarters
• 1/4 cup finely chopped cilantro (optional)

Instructions

1. Pour oil into a 10-12" frying pan over medium-high heat.

2. Add chicken and turn pieces often to brown on all sides, about 15 minutes.

3. Lift out chicken and set aside.

4. Remove all but 1 tablespoon oil from the pan.

5. Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.

6. Stir in paprika, ginger, turmeric, and pepper.

7. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.

8. Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test), about 20-25 minutes.

9. Skim and discard fat.

10. Transfer the chicken and sauce to a wide bowl.

11. Garnish chicken with remaining lemon wedges and cilantro.

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