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. ---------------------------------------------------------------------------
Nutrition
Ingredients
