© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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2 tablespoon olive oil
3 pound chicken thighs, skinned and rinse
1 large chopped onion
2 teaspoon paprika
1 teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon pepper
½ cup Calamata olives , optional
10 Moroccan lemon quarters
¼ cup finely chopped cilantro, optional
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.