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olive oil chicken thighs onion paprika ground ginger ground turmeric ground black pepper kalamata olive lemons cilantro
Viewed: 37 - Published at: 2 years agoIngredients
- 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)
Method
- 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 and set aside.
- Remove all but 1 tablespoon oil from the pan.
- Add the 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 the bone (cut to test), about 20-25 minutes.
- Skim and discard fat.
- Transfer the chicken and sauce to a wide bowl.
- Garnish chicken with remaining lemon wedges and cilantro.
- NOTE: For less sodium, use ripe olives instead of calamatas.
