A flavorful Moroccan-inspired chicken dish with preserved lemons and olives, perfect for a hearty dinner.
Heat the olive oil in a frying pan over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Add the chicken thighs to the pan and brown them on all sides, about 15 minutes.
Turn the chicken pieces frequently to ensure even browning.
Remove the chicken from the pan and set aside.
Place the chicken on a plate to catch any juices.
In the same pan, sauté the onion until golden, about 5 minutes.
Stir the onion frequently to prevent burning.
Add the paprika, ginger, turmeric, and black pepper to the pan and stir for 1 minute.
Cooking the spices briefly enhances their aroma.
Return the chicken to the pan along with the olives, preserved lemons, and 1 cup of water. Cover and simmer for 20-25 minutes.
Turn the chicken halfway through cooking for even flavor distribution.
Garnish with fresh cilantro before serving.
Chop the cilantro just before serving to retain its freshness.
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