MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Foreign, Poultry
       Yield: 4 servings
       2 tb Olive oil
       3 lb Chicken thighs,skinned/rinse
       1    Large chopped onion
       2 ts Paprika
       1 ts Ground ginger
     1/2 ts Ground turmeric
     1/2 ts Pepper
     1/2 c  Calamata olives (opt)
      10    Moroccan lemon quarters
     1/4 c  Finely chopped cilantro (opt)
   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
   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.