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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 3 lb Chicken thighs,skinned/rinse
- 1 lrg minced onion
- 2 tsp Paprika
- 1 tsp Grnd ginger
- 1/2 tsp Grnd turmeric
- 1/2 tsp Pepper
- 1/2 c. Calamata olives (opt)
- 10 x Moroccan lemon quarters
- 1/4 c. Finely minced cilantro(opt)
Directions
- NOTE: For less sodium, use ripe olives instead of calamatas.
- Pour oil into a 10-12" frying pan over medium-high heat. Add in chicken and turn pcs often to brown on all sides, about 15 min. Lift out chicken; set aside.
- Remove all but 1 Tbsp. oil from pan. Add in onion; stir often over medium-high heat till tinged with brown, about 5 min. Stir in paprika, ginger, turmeric, and pepper. Add in 1 c. water, chicken, olives, 6 preserved lemon quarters, and 1 Tbsp. preserved lemon liquid.
- Cover pan and simmer, turning once, till meat is no longer pink at bone
- (cut to test) 20-25 min. Skim and throw away fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 431 | 67% |
| Total Fat 47.97g | 60% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.59g | |
| Cholesterol 226mg | 75% |
| Sodium 207mg | 9% |
| Potassium 611mg | 17% |
| Total Carbs 4.44g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.57g | 1% |
| Protein 47.05g | 75% |
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