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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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 4|
|Calories from Fat: 156 (33%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 278.9mg||86 %|
|Sodium 440.7mg||15 %|
|Potassium 1017.3mg||27 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 8.3g|
|Protein 67.9g||97 %|
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Calories per serving: 474
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