Moroccan Chicken With Preserved Lemons

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Moroccan Chicken With Preserved Lemons

poultry, jams, moroccan

2 tablespoon olive oil
3 lb chicken thighs,skinned/rinse
1 large chopped onion
2 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon pepper
1/2 cup calamata olives (opt)
10 moroccan lemon quarters
1/4 cup finely chopped cilantro(opt)

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