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Moroccan Chicken With Preserved Lemons

4 Servings
2 T olive oil
3 lb chicken thighs,skinned/rinse
1 large onion,Chopped
2 t paprika
1 t ginger,Ground
1/2 t turmeric,Ground
1/2 t pepper
1/2 c calamata olives (opt)
10 moroccan lemon quarters
1/4 c finely cilantro(opt),Chopped
NOTE: For less sodium, use ripe olives instead of calamatas.

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; 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) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.

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