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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken thigh	3		skinned rinsed	5979.6	10.7361	130.1922	601.0857
onion	1		chopped	60.0	14.01	1.65	0.15
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
kalamata olive	1/2	cup		-	-	-	-
lemon	2 1/2		cut preserved	3.2021	1.0291	0.1215	0.0331
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.