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.
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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.